Description
A quick, fresh, and satisfying tuna salad that’s creamy without being heavy, perfect for a healthy lunch.
Ingredients
Salad Base
- 1 can Canned tuna (drained well) (Use chunk light or albacore according to preference.)
- 1/2 cup Greek yogurt (plain, unsweetened) (For creaminess.)
- 1 tablespoon Olive oil (Just a splash for flavor.)
- 1 tablespoon Fresh lemon juice (Adds brightness.)
- 1 clove Garlic (grated or minced) (For added flavor.)
Vegetables & Add-ins
- 1/2 cup Cucumber, diced (For crunch.)
- 1/2 cup Celery, chopped (Adds classic crunch.)
- 1/4 cup Red onion, finely chopped (Soak in cold water if too strong.)
- 1/2 cup Cherry tomatoes, halved (Add just before serving to avoid watery salad.)
- 1/4 cup Kalamata olives, sliced (For that Mediterranean flavor.)
- 2 tablespoons Dill or parsley (or both) (Garnish and flavor boost.)
Seasonings
- 1 teaspoon Salt (To taste.)
- 1/2 teaspoon Black pepper (To taste.)
- optional Capers (For an extra salty pop.)
Instructions
Preparation
- Drain the canned tuna well and add it to a mixing bowl.
- Mix in the Greek yogurt, a splash of olive oil, lemon juice, and garlic.
- Stir the mixture well, breaking up the tuna while keeping some texture.
Mixing
- Fold in diced cucumber, chopped celery, red onion, halved cherry tomatoes, and sliced olives.
- Add dill or parsley and adjust seasoning with salt and pepper to taste.
- If using capers, stir them in at the end.
Notes
To keep the salad fresh, store in a sealed container and consume within 2-3 days. For a dairy-free option, substitute Greek yogurt with mashed avocado or dairy-free yogurt.
- Prep Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: Mediterranean