Name: Healthy Tuna Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 whole tortilla wrap (Garden Spinach Mission Tortilla Wraps brand); 1 whole bell pepper (red, green, or orange), cored and halved; 4 (7 oz) cans albacore tuna, water-packed; 1 ripe avocado; 2 tablespoons Greek yogurt; 2 tablespoons Italian parsley, chopped; 1/2 cup green onions (scallions), chopped; 3 tablespoons capers, chopped; 4 tablespoons kalamata olives, chopped; 3 tablespoons basil, diced; 3 tablespoons sun-dried tomatoes in olive oil, chopped; 2 tablespoons pepperoncinis, chopped; 2 tablespoons dill pickle relish; 2 cups celery, small dice; 1 teaspoon celery salt; 1 teaspoon freshly cracked black pepper

This Healthy Tuna Salad is fresh, vibrant, and packed with Mediterranean-inspired flavors. I love how the creamy avocado and Greek yogurt replace traditional mayonnaise, making the salad lighter while still keeping it rich and satisfying. The mix of herbs, olives, capers, and sun-dried tomatoes gives it a bold and refreshing taste that I enjoy wrapping up in a tortilla or serving on its own.

Why You’ll Love This Recipe

I like this recipe because it’s a healthy spin on classic tuna salad without sacrificing flavor. Instead of being heavy, it’s loaded with crunchy vegetables, zesty herbs, and a balance of tangy and savory add-ins. I also love how versatile it is—I can enjoy it in wraps, lettuce cups, or just in a bowl when I want something quick and nourishing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Skinny Italian Tuna Salad
1 whole tortilla wraps Garden Spinach Mission Tortilla Wraps brand
1 whole bell pepper Red, Green, Orange. Core, clean of seeds, sliced in half.
4 small 7 oz cans albacore tuna water packed
1 ripe avocado
2 tablespoons Greek yogurt
2 tablespoons Italian parsley chopped
½ cup green onions scallions, chopped
3 tablespoons capers chopped
4 tablespoons kalamata olives chopped
3 tablespoons basil diced
3 tablespoons sun-dried tomatoes in olive oil, chopped
2 tablespoons pepperoncinis chopped
2 tablespoons dill pickle relish
2 cups celery small dice
1 teaspoon celery salt try my recipe!
1 teaspoon fresh cracked pepper

Directions

I start by draining the canned tuna and flaking it into a large mixing bowl.
I mash the avocado with the Greek yogurt until smooth, then stir it into the tuna.
I add parsley, green onions, capers, olives, basil, sun-dried tomatoes, pepperoncinis, dill pickle relish, celery, celery salt, and cracked pepper.
I mix everything together until well combined.
I place the tuna salad into tortilla wraps or stuff it inside halved bell peppers for a lighter option.
I serve immediately or refrigerate until ready to enjoy.

Servings and Timing

This recipe makes about 6 servings. Preparation time takes around 20 minutes, and there’s no cooking required.

Variations

Sometimes I swap the tortilla for lettuce wraps to keep it extra light. If I want more creaminess, I add a little extra Greek yogurt. For a spicier version, I mix in some red pepper flakes or chopped jalapeños.

Storage/Reheating

I keep the tuna salad in an airtight container in the refrigerator for up to 3 days. I don’t reheat it since it’s best enjoyed cold. I assemble wraps or stuffed peppers just before serving to keep everything fresh.

FAQs

Can I make this tuna salad ahead of time?

Yes, I prepare it a day in advance and store it in the fridge until serving.

What can I use instead of Greek yogurt?

I sometimes use light sour cream or extra avocado for creaminess.

Can I make it without avocado?

Yes, but I like including it because it adds richness and healthy fats.

How do I keep the avocado from browning?

I mix it with Greek yogurt and lemon juice, which helps slow browning.

Can I use regular canned tuna instead of albacore?

Yes, I can use chunk light tuna, though the flavor and texture are slightly different.

Is this recipe gluten-free?

Yes, if I use gluten-free wraps or serve it without tortillas.

Can I add cheese to this recipe?

Yes, feta or mozzarella works well if I want extra creaminess.

What’s the best way to serve this tuna salad?

I like it in tortilla wraps, lettuce cups, or stuffed into bell peppers.

Can I freeze this tuna salad?

I don’t recommend freezing since the avocado and yogurt don’t thaw well.

How long does it last in the fridge?

It stays fresh for up to 3 days in an airtight container.

Conclusion

I enjoy making this Healthy Tuna Salad because it’s flavorful, filling, and much lighter than the classic version. The combination of creamy avocado, tangy olives, and crunchy vegetables makes it a dish I look forward to eating any time of the day. Whether I serve it in a wrap, a pepper, or just on its own, it’s always a refreshing and satisfying meal.