Description
This Tuna Salad is a quick and healthy recipe perfect for a light lunch or snack. Made with canned albacore tuna, Greek yogurt, and a mix of fresh vegetables and herbs, it offers a creamy texture with a tangy flavor balance. Ready in just 10 minutes, it's versatile enough to be served on its own, in sandwiches, wraps, or with crackers.
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, and mayonnaise. Mix until creamy and well blended.
- Add Vegetables and Herbs: Stir in the finely chopped celery, red onion, diced dill pickles or pickle relish, and fresh parsley until evenly distributed.
- Season the Salad: Add Dijon mustard, fresh lemon juice, kosher salt, and freshly ground black pepper. Mix thoroughly to combine all flavors.
- Serve: Enjoy the tuna salad plain or use it as a filling for toast, sandwiches, wraps, or pair it with crackers or chips as a tasty dip.
Notes
- For a lighter option, reduce or omit mayonnaise and increase Greek yogurt.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- Substitute dill pickles with sweet pickle relish if preferred for a milder flavor.
- This salad can be refrigerated for up to 2 days; store in an airtight container.
- For extra crunch, add chopped nuts like walnuts or almonds just before serving.
