Ingredients
Dressing
- ⅓ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped
Salad
- 2 (5-ounce) cans white albacore tuna in water, drained
- 2 celery stalks, minced
- 2 tablespoons red onion, minced
Instructions
- Prepare the dressing: In a mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, black pepper, and chopped dill or parsley until the mixture is smooth and well combined.
- Add the tuna and vegetables: Place the drained tuna on top of the dressing mixture, then add the minced celery and red onion. Gently stir everything together until the tuna and veggies are evenly coated with the dressing.
- Serve: Enjoy the tuna salad chilled on its own, or use it as a filling for sandwiches or toasts for a satisfying meal.
Notes
- Drain the tuna well to avoid a watery salad.
- Use fresh herbs like dill or parsley for the best flavor, but dried can substitute in a pinch.
- Adjust seasoning with extra salt, pepper, or lemon juice to taste.
- This salad keeps well refrigerated for up to 2 days.
- For a low-carb option, serve on lettuce wraps instead of bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
