Healthy Eating
Tuna Salad
Description
Tuna Salad is a classic for a reason. It’s light and fresh, delightfully retro, and has made mid-day meals effortless for decades. My version adds Greek yogurt for tanginess (and extra protein!), dill pickles for crunch and zip, and grainy mustard for zing. Forget ho-hum, gloopy, bland tuna salads. This one is lively and refreshing. You’ll love it!
Ingredients
- 2 (5-ounce) cans solid, water-packed tuna, drained look for sustainably caught
- ½ cup plain Greek yogurt nonfat or low-fat
- 2 small stalks celery ¼-inch diced, about ⅓ cup
- 3 tablespoons finely chopped dill pickles
- 3 tablespoons finely chopped red onion
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard or additional Dijon
- 2 tablespoons minced fresh parsley tarragon, or dill
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground black pepper plus additional to taste
- For serving whole grain bread, lettuce leaves, crackers, optional
Directions
- Drain the tuna as thoroughly as you can. Flake it into a bowl.
- Top with the Greek yogurt, celery, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper. With a fork, stir to combine. Taste and adjust the seasoning as desired. I usually add a few pinches of salt.
- Serve as a sandwich or wrap, use for a Tuna Melt, place over salad greens, enjoy as a dip with crackers, or simply eat it right out of the bowl.
