Healthy Tuna Salad without Mayo

A refreshing take on the classic tuna salad, this recipe uses Greek yogurt and lemon juice for a light, flavorful dish packed with protein and fresh herbs.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Salad

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 cans tuna (5 ounces each, oil-packed or water-packed)
2 tablespoons olive oil (extra virgin)
¼ cup red onion (sliced thin, about ¼ of an onion)
4 tablespoons lemon juice (or to taste)
2 stalks celery (finely chopped)
¼ cup fresh dill (picked and chopped)
¼ cup fresh parsley (picked and chopped)
to taste Kosher salt and black pepper
2 tablespoons Greek yogurt (or to taste)
2 teaspoons Dijon mustard (optional)
2 tablespoons capers or chopped cornichons

Method

Preparation

Add the sliced red onion to a bowl and drizzle the lemon juice over it. Let it sit for a few minutes to absorb the flavor.
Add the drained tuna, chopped celery, olive oil, herbs, Dijon mustard (if using), salt, and black pepper to the bowl. Mix everything thoroughly and taste for seasoning.
If using capers or cornichons, sprinkle them over the top of the finished tuna salad.
Serve and enjoy your healthy tuna salad!

Notes

This salad can be served on its own, in a sandwich, or on top of a bed of greens. Store leftovers in an airtight container for up to three days.