Introduction

Remember those childhood lunches? The simple, satisfying meals that just felt like home? Well, get ready to bring a little bit of that comfort back, but with a modern, healthier twist! This Greek Yogurt Tuna Salad recipe is a true weeknight savior. It’s so incredibly quick to whip up, you’ll wonder why you ever bought pre-made tuna salad again. Plus, it’s packed with fresh flavors that will make your taste buds sing. Seriously, get ready to fall in love!

Why You’ll Love This Recipe

Fast: Ready in under 10 minutes – perfect for busy days!
Easy: No fancy skills needed, just a bowl and a spoon.
Giftable: Make a big batch and share with neighbors or friends.
Crowd-pleasing: A classic flavor that everyone enjoys.

Ingredients

Here’s what you’ll need for this delightful tuna salad. Don’t worry, it’s all super common stuff!

2 (5 oz) cans tuna, drained: I like to use albacore tuna packed in water for a lighter flavor, but chunk light is great too! Make sure to drain it really well to avoid a watery salad.
½ cup plain Greek yogurt: This is our secret weapon for creaminess without all the extra fat. Plain is key here, so it doesn’t compete with the other flavors.
1 tsp Dijon mustard: Adds a little zing and depth.
1 tbsp lemon juice: Brightens everything up and cuts through the richness. Freshly squeezed is always best if you have it!
½ cup chopped cucumber: For a lovely fresh crunch.
2 tbsp chopped dill pickles: Because a little pickle tang is a must, right?
2 tbsp finely chopped red onion: Adds a subtle bite. If you’re not a fan of raw onion, you can soak it in cold water for a few minutes before chopping to mellow it out.
1 tbsp chopped fresh dill or parsley: Fresh herbs make a world of difference! Dill is traditional with tuna, but parsley is wonderful too.
Salt and black pepper, to taste: The finishing touches to make it perfect.

How to Make It

Alright, let’s get this tuna salad party started! It’s seriously as easy as 1-2-3-4.

Step 1: The Creamy Base. Grab a medium-sized bowl. Dump in your drained tuna, the creamy Greek yogurt, that little bit of Dijon mustard, and the bright lemon juice.
Step 2: Add the Good Stuff. Now, toss in your chopped cucumber, those tangy dill pickles, the finely chopped red onion, and your fresh herbs (dill or parsley).
Step 3: Season to Perfection. Sprinkle in some salt and black pepper. Start with a little, you can always add more!
Step 4: Gentle Mix. Grab a spoon and gently stir everything together until it’s all beautifully combined. You don’t want to mash the tuna too much, just get it all nicely mixed. And voilà! You’re done!

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to play around and make it your own.

For a different texture: If you like a chunkier salad, don’t break up the tuna as much. If you prefer it smoother, give it a good mash.
More crunch: Add some chopped celery for extra texture.
A little sweetness: A tiny pinch of sugar or a swirl of honey can balance the flavors if you like.
Spice it up: A dash of hot sauce or a pinch of red pepper flakes can give it a kick.
Other veggies: Finely chopped bell peppers or shredded carrots would be delicious additions.
For a richer flavor: If you’re not watching calories as closely, a tablespoon of mayonnaise can be added alongside or in place of some of the Greek yogurt.

Tips for Success

A few little secrets from my kitchen to yours to ensure your tuna salad is always a winner!

Drain your tuna well: I can’t stress this enough! Soggy tuna salad is a no-go. Squeeze out as much liquid as possible.
Chop your veggies finely: This ensures that every bite has a little bit of everything, and it makes for a more pleasant texture.
Taste and adjust: Always taste your tuna salad before serving. Does it need more salt? More lemon? A little more pepper? You’re the chef!
Prep ahead: You can chop all your veggies the day before and store them in an airtight container in the fridge. This will make assembling the salad even faster.
Don’t overmix: Gentle mixing is key to a good texture.

How to Store It

Leftovers? Lucky you! This tuna salad keeps wonderfully in the fridge.

Transfer any leftover tuna salad to an airtight container and keep it in the refrigerator. It’s best enjoyed within 3-4 days. It’s perfect for packed lunches throughout the week!

FAQs

Got questions? I’ve got answers!

Q: Can I use canned tuna in oil instead of water?: A: Absolutely! If you use tuna packed in oil, just be sure to drain it thoroughly. It will add a slightly richer flavor to your salad.
Q: Can I make this recipe ahead of time?: A: Yes, you can definitely make this ahead! The flavors actually meld together even better after a little time in the fridge. Just store it in an airtight container.
Q: What are some serving suggestions for this tuna salad?: A: The possibilities are endless! Serve it on toasted bread for classic sandwiches, stuff it into lettuce cups for a light option, spread it on crackers, or top a bed of greens for a hearty salad.

Greek Yogurt Tuna Salad

A quick, easy, and healthy tuna salad recipe using Greek yogurt for creaminess. Perfect for weeknight meals and packed lunches.

Print Recipe Pin Recipe

Prep Time 10

Servings 4 servings

Equipment

Medium-sized bowl
Spoon
Airtight container for storage

Ingredients

Main ingredients

10 oz canned tuna drained, albacore tuna packed in water or chunk light
0.5 cup plain Greek yogurt
1 tsp Dijon mustard
1 tbsp lemon juice freshly squeezed preferred
0.5 cup cucumber chopped
2 tbsp dill pickles chopped
2 tbsp red onion finely chopped
1 tbsp fresh dill or parsley chopped
salt and black pepper to taste

Instructions

Grab a medium-sized bowl. Dump in your drained tuna, the creamy Greek yogurt, that little bit of Dijon mustard, and the bright lemon juice.
Now, toss in your chopped cucumber, those tangy dill pickles, the finely chopped red onion, and your fresh herbs (dill or parsley).
Sprinkle in some salt and black pepper. Start with a little, you can always add more!
Grab a spoon and gently stir everything together until it's all beautifully combined. You don't want to mash the tuna too much, just get it all nicely mixed. And voilà! You’re done!

Notes

This tuna salad keeps wonderfully in the fridge and is best enjoyed within 3-4 days. Perfect for packed lunches throughout the week!