Description
A quick and healthy Tuna Salad recipe perfect for a light lunch or snack. Combining protein-rich tuna with fresh celery, red onion, dill pickles, and a creamy dressing of Greek yogurt, mayonnaise, and mustard, this salad is both flavorful and easy to prepare in just 15 minutes.
Ingredients
Main Ingredients
- 2 (5 oz) cans tuna, drained
- ¼ cup plain Greek yogurt
- 1 stalk celery, chopped (about ¼ cup)
- ¼ cup red onion, diced
- ¼ cup dill pickles, diced
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon Dijon or German mustard
- 1 tablespoon parsley, chopped
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
Instructions
- Combine Ingredients: In a large bowl, add the drained tuna, plain Greek yogurt, chopped celery, diced red onion, diced dill pickles, optional mayonnaise, Dijon or German mustard, chopped parsley, ground pepper, and sea salt. Use a fork or spoon to gently toss everything together, breaking up any large chunks of tuna to ensure the salad is evenly mixed.
- Serve the Salad: You can enjoy the tuna salad immediately or chill it in the refrigerator for a more refreshing taste. It pairs well with crackers as a snack or appetizer, can be served on bread or a wrap for a sandwich, or placed over a bed of fresh greens for a light meal.
- Storage: Transfer any leftovers into an airtight container and store in the refrigerator. The tuna salad will stay fresh for 3 to 5 days, making it an excellent make-ahead option for busy days.
Notes
- For a lower fat option, omit the mayonnaise or use a low-fat version.
- Feel free to customize with additional herbs like dill or chives for extra flavor.
- Make sure to drain the tuna thoroughly to avoid a watery salad.
- This salad can be doubled easily for more servings.
- Use gluten-free crackers or bread to keep the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
