Creamy Tuna Salad with Greek Yogurt and Fresh Herbs Recipe
A light and refreshing Tuna Salad made with albacore tuna, Greek yogurt, and crisp vegetables. This versatile side dish comes together in just 10 minutes and can be served on toast, in sandwiches, wraps, or with crackers for a quick and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side-Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Tuna Salad Ingredients
- 2 (5 oz) cans tuna, drained (preferably albacore tuna packed in water)
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons diced dill pickles or pickle relish
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, add the drained tuna, Greek yogurt, mayonnaise, finely chopped celery, red onion, diced dill pickles or pickle relish, chopped parsley, Dijon mustard, fresh lemon juice, kosher salt, and freshly ground black pepper.
- Mix Thoroughly: Stir the mixture thoroughly until all the ingredients are well combined, ensuring an even distribution of flavors and a creamy texture.
- Serve: Serve the tuna salad plain, or use it as a filling for toast, sandwiches, wraps, or enjoy it with your favorite crackers or chips for a satisfying snack or side dish.
Notes
- For a lighter option, substitute mayonnaise with additional Greek yogurt or a light salad dressing.
- Adjust the amount of lemon juice and Dijon mustard to suit your taste preferences.
- Add chopped hard-boiled eggs or capers for extra texture and flavor variations.
- This salad can be refrigerated in an airtight container for up to 3 days.
- Use freshly cracked black pepper for the best aroma and taste.
