Greek Yogurt Tuna Salad is a lightened up recipe for tuna salad that swaps some of the mayonnaise for Greek yogurt. It is still super creamy, full of flavor, and perfect for a no-cook summer meal!
Celery – I don’t think tuna salad can be made without celery – I love it for the crunch and flavor.
Red Onion – I love just a little bit of finely minced red onion in my tuna salad. If you find red onion to be too strong of flavor, just omit!
Green Onion – for even more onion flavor!
Greek Yogurt – I use whole milk plain Greek yogurt instead of all mayonnaise. This lightens up the tuna salad, adds some gut-healthy probiotics, and keeps it super creamy.
Mayonnaise – I’ve made tuna salad with only Greek yogurt and it just didn’t do it for me. I add a couple of tablespoons and that’s all it needs!
Dijon Mustard – adds a little bit of tang to the tuna salad.
Salt and Pepper
This recipe is super easy. Start by opening up the tuna and draining if necessary. Then chop up the celery, red onion, and green onion. Next, simply add all of the ingredients to a bowl, mix, and enjoy!
This tuna salad with Greek yogurt can be served so many different ways.
In a sandwich, on a croissant, as a tuna melt, on top of a bed of greens, in a tortilla, in half of an avocado or tomato, or inside a half of a cucumber that has been scooped out! Or you can simply use it as a dip for crackers.
Tuna salad usually keeps well in an airtight container in the fridge for 3-4 days. I would not recommend freezing tuna salad, as the consistency would be compromised.