Description
This healthy tuna salad recipe features a creamy Greek yogurt dressing combined with canned white albacore tuna, crisp celery, and tangy red onion. It’s a quick and nutritious meal option perfect for sandwiches, toast toppings, or as a light salad on its own.
Ingredients
Scale
Dressing
- ⅓ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dill or parsley, chopped
Salad
- 2 (5-ounce) cans white albacore tuna in water, drained
- 2 celery stalks, minced
- 2 tablespoons red onion, minced
Instructions
- Prepare the Dressing: In a mixing bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, black pepper, and chopped dill or parsley until smooth and well combined, creating a flavorful and creamy base for the salad.
- Add Tuna and Vegetables: Place the drained tuna into the bowl with the dressing. Add the minced celery and red onion on top, then gently fold everything together until evenly mixed, ensuring the vegetables provide a nice crunch and the flavors meld well.
- Serve the Salad: Enjoy the tuna salad immediately on its own, or use it as a filling for sandwiches or a topping for toast for a fresh, healthy meal option.
Notes
- For a dairy-free version, substitute Greek yogurt with a vegan yogurt alternative.
- Use fresh herbs like dill or parsley according to preference for added freshness.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
- Make sure to drain the tuna well to avoid a watery salad.
