No-Mayo High-Protein Tuna Salad
Reimagine your lunch with this vibrant, high-protein tuna salad that swaps heavy mayonnaise for creamy, tangy Greek yogurt. Packed with crisp celery, sharp red onion, and fresh dill, this masterpiece is both incredibly satisfying and genuinely nourishing. It's a quick, healthy, and delicious meal that comes together in under 10 minutes.
Equipment
- Medium mixing bowl
- Small bowl
- Can opener
- Fork
- Knife
- Cutting board
- Whisk
- Spatula or spoon
Ingredients
- ½ cup plain Greek yogurt 2% or full-fat recommended
- 1 large celery stalk, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper, to taste
Instructions
- Open and thoroughly drain the tuna cans, pressing to remove as much water as possible. Place the drained tuna in a medium mixing bowl and use a fork to flake it into small, uniform pieces.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and fresh lemon juice until smooth. Season the dressing generously with salt and black pepper, then taste and adjust as needed.
- Add the finely diced celery, red onion, and chopped fresh dill to the bowl with the flaked tuna.
- Pour the Greek yogurt dressing over the tuna and vegetables. Use a spatula to gently fold all the ingredients together until just combined. Be careful not to overmix to maintain a flaky texture.
- Serve immediately or, for best results, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
Tips for Success: The key to great texture is draining the tuna extremely well to avoid a watery salad. Also, be sure to gently fold the ingredients rather than stirring vigorously to prevent the tuna from becoming mushy. Don't be shy with seasoning—taste and adjust the salt, pepper, and lemon juice to make the flavors pop.
Variations & Swaps:
- For a briny kick, add 1 tablespoon of chopped capers or diced pickles.
- For heat, add a pinch of red pepper flakes or finely minced jalapeño.
- Boost the veggies with shredded carrots or diced bell peppers.
- For extra creaminess and healthy fats, fold in half a diced avocado.
- No Greek Yogurt? Use blended cottage cheese or mashed avocado as a base.
- No Fresh Dill? Substitute with 1 teaspoon of dried dill, or try fresh parsley. Serving Suggestions: Serve on a bed of greens for a light salad, scoop into a sandwich or pita, use as a dip with crackers and fresh vegetables, or stuff into a whole-wheat wrap.
- For a briny kick, add 1 tablespoon of chopped capers or diced pickles.
- For heat, add a pinch of red pepper flakes or finely minced jalapeño.
- Boost the veggies with shredded carrots or diced bell peppers.
- For extra creaminess and healthy fats, fold in half a diced avocado.
- No Greek Yogurt? Use blended cottage cheese or mashed avocado as a base.
- No Fresh Dill? Substitute with 1 teaspoon of dried dill, or try fresh parsley. Serving Suggestions: Serve on a bed of greens for a light salad, scoop into a sandwich or pita, use as a dip with crackers and fresh vegetables, or stuff into a whole-wheat wrap.