Description
This Greek yogurt tuna salad is a lighter, tangier twist on a classic, packed with protein and fresh flavors.
Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- 1/2 cup plain Greek yogurt
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the Greek yogurt, celery, red onion, fresh dill, Dijon mustard, and garlic powder to the bowl.
- Mix all ingredients until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill for later.
Notes
- For extra zest, add a squeeze of fresh lemon juice.
- If you prefer a creamier texture, add a little more Greek yogurt.
- This salad is great in sandwiches, lettuce wraps, or on crackers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 40mg