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Healthy Tuna Salad

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A light, creamy, and nutritious salad made with canned tuna, Greek yogurt, fresh vegetables, and herbs, perfect for quick meals.

Ingredients

  • Canned tuna in water, well drained
  • Plain Greek yogurt (or light mayo, or a 50/50 mix)
  • Dijon mustard
  • Fresh lemon juice and zest
  • Celery, finely chopped
  • Red onion or green onion, finely chopped
  • Fresh parsley or dill, chopped
  • Kosher salt and black pepper
  • Optional add-ins: diced cucumber, grated carrot, capers, chopped pickles, a drizzle of extra-virgin olive oil, red pepper flakes

Instructions

  1. Drain the tuna well. Press the lid into the can to remove extra liquid so the salad stays creamy, not watery.
  2. In a bowl, whisk Greek yogurt, Dijon, lemon juice (and a little zest), salt, and pepper until smooth.
  3. Fold in the tuna with a fork to break it up. Add celery, onion, and herbs. Stir until evenly mixed.
  4. Taste and adjust. Add more lemon for brightness, more pepper for bite, or a small drizzle of olive oil for richness.
  5. Stir in any extras you like: capers, pickles, cucumber, or grated carrot for crunch.
  6. If serving on toast, preheat the oven to 375°F (190°C). Toast whole-grain bread on a sheet pan for 6–8 minutes until crisp.
  7. Serve the tuna salad on toast, in a wrap or pita, in lettuce cups, or with crackers and veggies. Garnish with extra herbs and a squeeze of lemon.

Notes

For a warm tuna melt, top toast with tuna salad and a thin cheese slice; broil for 2–3 minutes. Store in the fridge for up to 3–4 days.

Nutrition

Find it online: https://jointhedinnerparty.com/healthy-tuna-salad/

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