by Olena

Healthy Tuna Salad

Olena Osipov
4.9 from 38 votes

Healthy Tuna Salad with less mayo that actually tastes good. It is creamy, fluffy and flavorful. Meal prep, refrigerate for up to 5 days and use for school and work lunches, cold dinner or easy weekend meal.

Other meal prep healthy salads we keep in the fridge on repeat are chicken salad, egg salad and chickpea salad. Helps a lot with eating healthy.

How to Make Tuna Salad

It took me a few years to come up with healthy tuna salad recipe I like. I am more of a salmon salad girl but my kids love tuna salad, so I kept trying.

My passion for salads runs deep. But to be honest, I tried all healthy versions of tuna salad – with avocado, and with yogurt instead of mayo. Not the same although I do quite love avocado egg salad. Just not with tuna.

I already struggle with the whole concept of “tasty tuna salad”, so it took a few tries. I am finally happy to share the best healthy tuna salad I can eat too haha. There just has to be a touch of mayo. The end.

This tuna salad is creamy, flavorful and is so convenient for a week of healthy lunches. Or even for quick dinner during hot summer days.

Is Tuna Salad Healthy?

What is wrong with traditional tuna salad?

Probably 1 cup of mayo that adds over 1600 calories and 24 grams of fat. I’m not here to tell you mayo is bad. Quality mayo like avocado oil one or organic in moderation is fine.

Also there is mercury in tuna. Yes, there is. Especially in albacore tuna – 3 times more than other varieties. But good news is that albacore tuna is more expensive, so I don’t buy it. And other good news is that we don’t eat tuna salad even every week, so moderation is in check. Tuna is high in healthy Omega 3s and protein.

IMHO, healthy lifestyle is all about balance.

Types of Canned Tuna

Canned tuna divides into 2 main categories:

  • Packed in oil and
  • Packed in water.

I buy canned tuna packed in water. I do not see a need for extra oil as we drain it anyways.

Then pick from based on your budget:

  • Albacore tuna has less “fishy” taste and white “meaty” texture or
  • Yellowfin/skipjack/light tuna is tan to pink in colour and has more strong fish taste.

Lastly, the texture. I always buy chunky one vs. whole because it’s cheaper.

How to Drain and Flake Canned Tuna

Draining and flaking canned tuna properly is “a life skill”. You do not want watery or not fluffy tuna salad.

Here is how I open, drain and flake tuna salad:

  • Prep: Get large bowl ready. I like glass one with a plastic lid. Work with 1 can at a time. Open can of tuna completely.
  • Drain until dry: Holding onto lid, flip the can and drain into the sink while pressing hard on the lid.
  • Flake: Using a fork, remove tuna from a can into a bowl and flake. You can also add all 4 cans into a bowl and flake with a hand mixer.


Cold healthy tuna salad over a sourdough rye bread toast or a tuna melt has grown on me a lot. Here are a few variations I also tried:

  • Curried tuna salad: Add desired amount of fresh curry powder for curried tuna salad. I used the same yellow curry powder I make chicken curry with and salad turns out so flavorful!
  • Pasta tuna salad: Mix with cooked whole wheat macaroni pasta for healthy tuna pasta salad.
  • Avocado: Love avocado? Substitute mayo with mashed avocado.
  • Egg: Add a few chopped hard boiled eggs – my fave too!
  • Low carb meal: Make a lettuce wrap.
  • Tuna sandwich: Make a sandwich with a few slices of cucumber – so good! Goes well with lentil soup or vegetable soup.

How Long Can You Refrigerate Tuna Salad?

Tuna salad tastes best cold. After making one, let your healthy tuna salad sit in the fridge for at least 30 minutes and you will see what I mean.

Here is the best part – tuna salad can be refrigerated for up to 5 days. It is perfect for meal prep – school and work lunches, cold summer dinner, weekend easy lunch. I like to make tuna salad in a large Pyrex glass bowl, then just pop a lid on and refrigerate.

Tuna salad has really grown on me. It is not something I ate growing up in Ukraine.

More Healthy Seafood Recipes

Healthy Tuna Salad

Healthy Tuna Salad with less mayo that actually tastes good. It is creamy, fluffy and flavorful. Meal prep, refrigerate for up to 5 days and use for school and work lunches, cold dinner or easy weekend meal.
4.93 from 38 votes
Print Save Rate
Course: Salad
Cuisine: North American
Prep Time: 15 minutes
Servings: 10 servings
Calories: 110kcal
Author: Olena Osipov


  • 4 6 oz cans tuna packed in water
  • 2 small dill pickles diced
  • 1 large celery rib diced
  • 1/4 cup red onion minced
  • 1 garlic clove grated
  • 1 tbsp lemon juice or vinegar
  • 1/4 tsp salt
  • Ground black pepper to taste
  • 3/4 cup plain Greek yogurt, 2%+ fat
  • 1/4 cup mayo I use avocado oil one


  • Drain cans with tuna well. I usually press hard onto the lid while draining the can completely.
  • Transfer to a large bowl and separate into flakes with a fork.
  • Add pickles, celery, red onion, garlic, lemon juice, salt, pepper, yogurt and mayo.
  • Stir well with a fork and refrigerate.
  • Serve cold in a sandwich or over lettuce leaves.

Store: Refrigerate tightly covered for up to 5 days.



    • What canned tuna to buy? I buy canned light tuna packed in water. Albacore tuna has less "fishy" taste and white "meaty" texture or yellowfin/skipjack/light tuna is tan to pink in colour and has more strong fish taste. I always buy chunky one vs. whole because it's cheaper.
    • Curried tuna salad: Add desired amount of fresh curry powder for curried tuna salad.
    • Pasta tuna salad: Mix with cooked whole wheat macaroni pasta for healthy tuna pasta salad.
    • Avocado: Love avocado? Substitute mayo with mashed avocado.
    • Egg: Add a few chopped hard boiled eggs - my fave too!
    • Low carb meal: Make a lettuce wrap.
    • Tuna sandwich: Make a sandwich with a few slices of cucumber - so good!


    Calories: 110kcal | Carbohydrates: 2g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 384mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    95 comments on “Healthy Tuna Salad

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    1. 5 stars
      Delicious! I mixed all the fresh ingredients and then I split it into 4 bowls and added pickes to one bowl, yellow curry powder to another, added capers to another, and then just plain without any extra. All WERE DELICIOUS! VERY tasty variables to keep from being bored. Thanks!

    2. This work you have done on your website is a dream for me as I have started eating more healthfully. And many of the recipes I have read work me because they me fit into me in my real food efforts (new LCHF) not really new…just to me.

      Thank you

    3. Olena, this sounds good. I appreciate your tip about refrigerating the tuna…I forgot how good my mom’s tuna tasted when I was growing up. Like many people, I can’t eat raw onion. Here’s a great substitute: chopped apple goes great with tuna…I especially like the tanginess of green apples. I also find that dill, garlic and/or Old Bay seasoning make delicious tuna salad, too. Lastly, for grown-ups, wasabi is also delicious with tuna.

    4. 5 stars
      Good starter for all sorts of add ins. I had some leftover coleslaw and dill I threw in. Plus I added a little bit of Dijon mustard. You could also add leftover brown rice or quinoa.

        1. 5 stars
          This recipe was absolutely incredible! I love tuna salad, but I am so stubborn about trying new variations on recipes I’m familiar with. Today I was out of my meal prep food and couldn’t get to the store, so I was about two seconds from a drive through when I remembered I had canned tuna. SO thankful I trusted your recipe in a pinch because I am so very satisfied and free from the guilt of eating garbage! I can’t wait to look around the website more. Thanks again. 🙂

    5. 5 stars
      Absolutely the best tuna salad we’ve ever had! Amazing flavour and oh so healthy. Stays super fresh in the fridge for days. Thanks so much for the recipe

    6. 5 stars
      I followed the recipe exactly (with the exception of using non fat yogurt and reduced fat mayo with olive oil) and it was excellent! I’m so happy I found this. I am personally not a big fan of pickles, but it added a very subtle, enjoyable flavor. I also didn’t notice a yogurt flavor at all and it provided a good “binding” to the salad. I will be keeping this recipe and using it again. Thank you for sharing!

      For anyone interested, this made 28 total oz. for me, so I broke it down to 8, 3.5 oz. servings. The nutritional breakdown per serving (with the changes I made) were roughly: 94 Calories, 3 g Fat, 3 g Carbs, 14 g Protein, 345 mg Sodium.

      1. Hi Melissa. Using mostly plain greek yogurt is the healthier version of tuna salad. Traditionally, tuna salad is made with all mayo (not as healthy of a choice).

    7. What is the amount per serving for the 152 calories? It there are 10 servings but I dont see the amount for an individual serving

    8. 5 stars
      Been craving tuna salad and I’m not a big may fan of mayo so this one was just right. Used light mayo and non fat Greek yogurt and it was very tasty/ Will definitely make again.

    9. 5 stars
      I’m not a huge tuna fan but I’m trying to eat healthy after just having a baby. This will be a go to recipe. I’ve made it twice now. The first time I had it by itself on top of romaine leafs and the second time I put it on top of greens, quinoa, and tomatoes to make a salad. It’s delicious. The only substitution I made was the onions, I don’t like red so I used a couple green onions instead.

    10. 5 stars
      Absolutely perfect. This tasted amazing on toasted sourdough bread and we are loving the TWO GOOD Plain Greek yogurt with 90 calories and 3 carbs per 3/4c serving. Once again the whole family loved it. We will never go back to mayonnaise for tuna salad. Thank you again Olena and staff for the delicious healthy recipes you provide.

    11. 5 stars
      Absolutely delicious!
      I’m not a huge Tuna fan but this was crisp and crunchy.
      I added my cucumber straight into the salad and used tuna which was canned in a lemon vinaigrette along side a can with mixed tuna and jalapeños along with substituting the mayo for avocado.

        1. 5 stars
          So delicious ?
          Great dinner after my workout
          Absolutely u have to try it
          I add some Pickled Jalapeno Slices and some cherry tomatoes
          Absoulotly wonderful thank u

    12. 4 stars
      Only using 4 stars because I didn’t make this exactly (I used garlic salt, no celery, relish instead of pickles, & I don’t like pepper). Other than that, this is a hit! If I had celery I would’ve used it as well as garlic but I utilized what I already had (I wanted a little sweetness so that is why I went with the relish as well)

    13. 5 stars
      GREAT recipe! It will officially be added as one of my go-tos for a healthy snack or lunch prep. Thank you 🙂

    14. Another healthy tuna idea ..skip the mayo and add pickle juice, Dijon mustard, and siracha

    15. 5 stars
      Love your blog. I use plain yogurt and one tablespoon of mayonnaise in tuna salad.
      Please share dishes from the Ukraine.

    16. I will definitely try this recipe. I was raised on tuna salad (1 can for a family of 4 on white bread). Is there a difference between salad dressing versus Mayo in terms of texture and calories? I really like the recommendation to use dill pickles. I have found using relish makes the tuna salad to wet or runny. Certainly not flaky.

      1. Hi Nerak. My recipe calls for using yogurt and a small amount of mayo. Mayo and salad dressing are not the same- very different ingredients. Hope that helps.

    17. 5 stars
      Excellent! Very tasty! This healthier version of an old favorite is guilt free. I plan to make it often.

          1. You can use all mayo but won’t be as low calorie as with yogurt. Try with yogurt and mayo like recipe calls for. That is why I add a bit of mayo so it doesn’t taste completely like yogurt tuna salad but is lighter. Give it a chance. 🙂

      1. 1/10th of the recipe. You would have to divide into 10 portions and eyeball. Nutritional info provided is for educational purposes.

    18. I am so glad I found you! I don’t remember how, haaa. But I do know you are my kind of person. Looking forward to recipes and good food! Thank you!!! Evelyn K

    19. 4 stars
      Very tasty. The garlic adds a nice touch without overpowering. I used some goat milk yougurt and added a little Dijon mustard. You can play with lots of variations.

    20. 5 stars
      Loved all the flavors and how creamy it is … I added extra celery and onions only because we like veggies ❤️

    21. 5 stars
      Love this recipe! I love to add a little dill seasoning and avocado to mine. This has become my go to tuna salad recipe.

    22. 5 stars
      I found your recipe on Pinterest as I was looking for low carb meals. I‘ve always had it in my head that tuna salad is just tuna and too much mayo… Yuck. I don’t think I’ve had it since childhood. I love your recipe because I love veggies and seasonings, so now I’m thrilled to have a delicious light lunch that’s totally changed my perception of tuna salad! I was out of real garlic cloves so I substituted with garlic powder, and it’s still delicious.

    23. 5 stars
      I tried this (with greek yogurt & mayo instead of just mayo like I usually would), but with pan fried tuna steaks. I also put more spices like paprika, chili powder, cayenne, parsley and dill but those are all preferences. I prefer it with the greek yogurt! Thanks for the recipe! 🙂

    24. I enjoyed reading your recipe you are a for real person telling us how it is. There are so many veggies my husband and I don’t like so this is very hard but I have to say your recipe looks delicious. Thanks

    25. 5 stars
      Hi, your recipes look fantastic. I will be trying one of your quinoa salads tomorrow. Your tuna salad is very similar to my own except I skip the pickle and add chopped walnuts. I think you will like it with the walnuts. I usually eat it on apple slices.

    26. 5 stars
      So good without all the calories and fat of the classic all mayo batch! I had mine as a lettuce wrap and the fam loved sandwiches. I’ll be adding it to the rotation.

    27. 5 stars
      Sounds great! There is so much you can do to make tuna salad healthy! I need to try that avocado mayo – thanks! 🙂

    28. It is lovely recipe, I have tried few times. I stopped using mayonnaise because of the high fat content and substitute with hummus now. I also load it with many fresh veggies ? win-win.

    29. Your tuna salad sounds good. I like to use tuna packed in olive oil, it’s expensive, but worth it. I put a jar of it in the refrigerator along with a can of cannalini beans. I combine them with some good olives parsley, and whatever else strikes my fancy. I drain and rinsed the beans. I always drizzle a little more olive oil on it too. It is healthy and has lots of protein. It also keeps very well.

      1. Right?! And if you add fresh and quality one, it will be OMG. I bought amazing one on Amazon recently. Never knew there are different curry powders.

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