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.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:10 servings 1x
4 cans (6 oz each) 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 onto the lid while pressing it.
Transfer to a large bowl and separate into flakes with a fork.
Add pickles, celery, red onion, garli, 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.
You can add curry powder to taste. Also feel free to mix in some cooked pasta for tuna pasta salad.
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