Greek Yogurt Tuna Salad
This healthy Greek Yogurt Tuna Salad is creamy, high-protein, and made without mayo! Perfect for meal prep, sandwiches, or lettuce wraps.
Servings: 10 servings
Calories: 100kcal
Ingredients
- 4 6 ounces cans tuna packed in water
- 1 cup plain Greek yogurt 2%+ fat
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice
- 1/4 cup red onion minced
- 2 large celery ribs diced
- 2 tablespoons dill finely chopped
- 1 small garlic clove grated
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, add Greek yogurt, Dijon mustard, vinegar, red onion, celery, dill, garlic, smoked paprika, salt and pepper. Stir well.
- Drain cans with tuna thoroughly. I usually press hard onto the lid while draining the can completely.
- Transfer to a bowl with Greek yogurt mixture. Separate into flakes with a fork and then mix well.
- Refrigerate for about an hour to let flavors "marry each other".
- Serve cold in a sandwich or over lettuce leaves.
Notes
- Store: Refrigerate in an airtight container 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 color and has more strong fish taste. I always buy chunky one vs. whole because it's cheaper.
Nutrition
Calories: 100kcal | Carbohydrates: 2g | Protein: 20g | Fat: 1g | Saturated Fat: 0.4g | Cholesterol: 22mg | Sodium: 185mg | Fiber: 0.2g | Sugar: 1g