Healthy Tuna Salad

4.9 from 22 reviews

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
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: North American


  • 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)


  1. Drain cans with tuna well. I usually press onto the lid while pressing it.
  2. Transfer to a large bowl and separate into flakes with a fork.
  3. Add pickles, celery, red onion, garli, lemon juice, salt, pepper, yogurt and mayo.
  4. Stir well with a fork and refrigerate.
  5. 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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