Greek Yogurt Tuna Salad

A Greek Yogurt Tuna Salad recipe with protein-packed canned tuna, whole milk greek yogurt for creaminess, and add-ins like lemon for flavor and celery for crunch. This no mayo tuna salad recipe can be prepared in 10 minutes or less and is great on lettuce, croissants, toast, or on it's own.

Lately my husband has been trying to add more protein into his diet. While tuna is already super high protein (1 5 oz. can of tuna has over 42 grams of protein!), adding greek yogurt to the mix elevates it even more. I use greek yogurt in this cold tuna pasta salad, as well, for that very reason.

Tuna salad is often made with mayonnaise, which is great as well. I make it that way quite often. However, if I am looking to add protein and have less fat for that particular meal, then greek yogurt is the way to go.

If you're interested in more salads with greek yogurt dressings, try this Gyros Salad with Chicken, Greek Pasta Salad, Broccoli Crunch Pasta Salad, or Greek Wedge Salad.

Why this recipe works:

• Tangy: Adds a tasty tang from the yogurt instead of mayo.
• Protein-packed: Between the tuna itself and the greek yogurt, this is an extremely high protein option.
• Super flavorful: Red onion, mustard, and parsley all add a layer of fresh flavor.
• Mayo-free: Great for those who hate mayo or don't have it on hand.

Best tuna for tuna salad

There are lots of great canned tuna varieties out there, but my favorite is from Safe Catch. Each can is individually mercury tested to make sure it is at a safe level. The taste is not "fishy" but full of flavor. We buy ours at Costco, but I have seen it at other grocery stores like Target, Fresh Thyme, and Meijer.

Any tuna will work well for this recipe, just make sure to drain it well before using so that your tuna salad isn't watery.

Ingredients

• canned tuna
• plain greek yogurt
• red onion
• celery
• mustard (I like dijon mustard or stone ground mustard)
• lemon juice
• fresh parsley
• salt
• pepper

How to make Greek Yogurt Tuna Salad

In a medium sized bowl, add greek yogurt, lemon juice, mustard, salt, and pepper. Stir to combine.

Add drained tuna and mash with a fork. Finely dice red onion, celery, and parsley and add to the bowl.

Stir to combine.

How to serve

Serve this tuna salad on toast or lettuce for a low carb and gluten free option. It's great topped with a slice of tomato and avocado.

I love this in a tuna lettuce wrap for a satisfying lunch!

Variations

• If you prefer to use mayo in your tuna salad, that totally works here. There are no other adjustments needed to be made, just a one for one swap.
• You can use full fat or low fat greek yogurt depending on your dietary needs. We always use whole milk greek yogurt.
• If you don't like the taste of tuna, canned chicken can be swapped in.

Storage

Store any tuna salad leftovers in the fridge in an airtight container for up to 2-3 days.

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