Description
A creamy, protein-packed twist on classic tuna salad using Greek yogurt, fresh herbs, and crisp vegetables for a light and satisfying meal.
Ingredients
- 2 cans (5 oz each) albacore tuna in water, drained
- 1/3 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 stalk celery, finely chopped
- 2 tbsp red onion, finely diced
- 2 tbsp dill pickles, finely chopped
- 1 tbsp fresh dill or parsley, chopped
- Salt and black pepper, to taste
Instructions
- Thoroughly drain tuna and flake into a large mixing bowl.
- Finely chop celery, red onion, pickles, and herbs.
- In a separate bowl, whisk together Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add chopped vegetables and herbs to the tuna, then pour over the yogurt mixture. Stir gently until evenly combined.
- Season with salt and pepper to taste. Adjust lemon or mustard for extra brightness if desired.
- Chill for 15–30 minutes before serving to enhance flavors.
Notes
- Serve on toasted bread, lettuce leaves, or alongside crackers for a versatile lunch option.
- Soak red onion in cold water before adding to mellow its sharpness.
- Best enjoyed within 3 days for optimal freshness and texture.
