Healthy Tuna Salad

A bright and comforting tuna salad that is quick to make, protein-packed, and versatile for family meals.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean

Calories: 210

Ingredients Method Notes

Ingredients

For the Salad

2 cans tuna in water, drained well Pick solid white or light tuna depending on preference.
1/3 cup plain Greek yogurt Swaps in for most of the mayo for tang and creaminess.
1 tablespoon olive oil Adds silk and healthy fats.
1 teaspoon Dijon mustard Brightens and binds.
2 tablespoons lemon juice Fresh acidity to wake the flavors.
2 stalks celery, finely diced Adds crunch and freshness.
2 tablespoons red onion, minced Adds a little bite (soak in cold water for milder onion).
2 tablespoons chopped fresh parsley (or dill) Herbaceous lift.
1 small cucumber, diced (optional) Juicy contrast.
to taste salt and freshly ground black pepper
a pinch smoked paprika or a few dashes of hot sauce (optional) For a gentle warmth.

Method

Preparation

Drain the tuna thoroughly and flake it into a medium bowl with a fork.
Add Greek yogurt, olive oil, Dijon mustard, and lemon juice. Stir until the dressing is smooth and coats the tuna.
Fold in celery, red onion, cucumber (if using), and herbs.
Season with salt, pepper, and smoked paprika or hot sauce to taste.
Chill for 10–15 minutes if you can or serve immediately.

Notes

Store in an airtight container in the fridge for up to 3 days. This recipe is not ideal for freezing because the yogurt and fresh veggies change texture. For a Mediterranean twist, add roasted red peppers and capers.