There’s a reason Greek Yogurt Tuna Salad is a go-to in so many households: it’s a delicious, protein-packed meal that comes together in minutes, yet feels fresh and wholesome every single time. The creamy tang of Greek yogurt replaces mayo for a lighter twist, while vibrant veggies, briny pickles, and a spritz of lemon juice mingle with tender flaked tuna to create something crave-worthy, versatile, and so easy to love. Whether you serve it on crisp romaine, sandwiched in hearty bread, or spooned onto crackers, this is a meal that totally transforms a simple can of tuna into something special.

Greek Yogurt Tuna Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the power lineup that makes Greek Yogurt Tuna Salad so irresistible. This list is short and sweet, but every single ingredient brings its own magic—think creamy, crunchy, tangy, and herby in every bite.

Greek yogurt: The luscious base that gives our salad its signature creaminess, a lighter swap for mayo with a boost of protein.
Albacore tuna (in water): Firm, mild, and flaky, albacore tuna stands up well to the yogurt and mixes beautifully with the other flavors.
Celery: Adds a fresh crunch and delicate flavor, balancing out the richness of the yogurt and tuna.
Red onion: A pop of color and a gentle bite; soak slices in cold water first if you prefer a milder taste.
Dill pickles: Offers a briny, tangy punch that brightens up the whole bowl—don’t skip these!
Lemon juice: Just a squeeze lifts everything, adding freshness and vibrancy.
Dijon mustard: A little goes a long way for sharpness and depth.
Fresh dill (or parsley): Herby flavor takes the salad from basic to truly memorable.
Salt and black pepper: Simple, essential seasonings to bring it all together.

How to Make Greek Yogurt Tuna Salad

Step 1: Prep the Veggies and Tuna

Start by draining your tuna thoroughly so your salad isn’t watery. Finely chop the celery, red onion, dill pickles, and fresh herbs. Taking the time to cut everything into small, even pieces creates the best texture and ensures every spoonful gets a little of everything.

Step 2: Mix the Creamy Base

In a large bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth and well blended. This mixture is the flavor backbone of your Greek Yogurt Tuna Salad, so make sure it’s perfectly creamy before moving on.

Step 3: Combine Everything

Add the drained tuna, chopped vegetables, and herbs into the bowl with your yogurt mixture. Stir gently but thoroughly, breaking up large chunks of tuna, until everything is evenly coated and looks fresh and bright.

Step 4: Season to Taste

Sprinkle in salt and black pepper thoughtfully, tasting as you go. If you want extra zip, add a bit more lemon juice or mustard. The flavor should be lively and the creamy dressing should evenly coat every bite.

Step 5: Chill and Serve

For the best flavor, cover and refrigerate your Greek Yogurt Tuna Salad for at least 15–30 minutes before serving. This quick rest lets all those dynamic flavors come together and makes it even tastier.

How to Serve Greek Yogurt Tuna Salad

Garnishes

Dress it up with an extra sprinkle of fresh dill, a twist of cracked black pepper, or a few lemon wedges on the side. For extra crunch, scatter microgreens or sliced radishes right before serving—the little finishing touches turn this everyday salad into a true treat.

Side Dishes

Greek Yogurt Tuna Salad is satisfying on its own, but it also plays well with others! Pair it with whole grain crackers, a side of juicy cherry tomatoes, or a handful of sliced cucumbers for something crisp and light. If you want something more substantial, add a bowl of soup or a warm pita on the side.

Creative Ways to Present

Spoon the salad into crisp romaine leaves for handheld lettuce wraps, pile it onto toasted multigrain bread as a classic sandwich, or mound it on top of halved avocados for a fun, retro-inspired lunch. It also transforms toasted bagels or stuffed pita pockets into a grab-and-go meal you’ll actually get excited about.

Make Ahead and Storage

Storing Leftovers

Place any extra Greek Yogurt Tuna Salad in an airtight container and refrigerate for up to three days. Stir well before serving to restore its creamy texture, as the veggies may release a little liquid over time.

Freezing

While freezing is not recommended—Greek yogurt tends to separate and become watery when thawed—you can prep all the chopped veggies and herbs ahead, then mix them fresh with tuna and yogurt just before serving.

Reheating

Greek Yogurt Tuna Salad is best eaten cold or at room temperature. If it’s too chilly straight from the fridge, just let it sit for a few minutes before enjoying—there’s no need (or benefit) to heating it.

FAQs

Can I use regular yogurt instead of Greek yogurt?

While you can substitute regular yogurt in a pinch, Greek yogurt gives a thicker, creamier texture and more robust flavor. If using regular yogurt, strain it through a cheesecloth for a bit to remove excess liquid.

Is Greek Yogurt Tuna Salad gluten free?

Yes, the salad itself is naturally gluten free. Just be sure to serve it with gluten-free bread or crackers if you want the whole meal to stay that way.

What’s the best tuna to use for this recipe?

Solid or chunk light tuna works well, but many fans prefer albacore tuna for its firm texture and mild flavor. Look for tuna packed in water rather than oil to keep the salad light.

How do I make this dairy free?

Swap the Greek yogurt for your favorite thick, unsweetened dairy-free yogurt or use mashed avocado for creaminess—both options keep the salad fresh and tasty.

Can I add other vegetables or swap ingredients?

Absolutely! Chopped bell peppers, shredded carrots, or even capers are tasty additions. Swap dill for parsley or chives, and feel free to tailor the veggies to your preferences or what you have on hand.

Final Thoughts

If you’re looking for a fresh, easy, and endlessly customizable meal, Greek Yogurt Tuna Salad needs to be on your table this week. Whether you’re meal prepping for the days ahead or whipping up a quick lunch, this recipe delivers big flavor and feel-good ingredients. I hope you try it soon—you might just find yourself making it again and again!

Kimberly