why make this recipe
Greek Yogurt Tuna Salad is a delicious and healthy meal option that fits right into a busy lifestyle. It’s packed with protein and nutrients, making it perfect for a quick lunch or a light dinner. Using Greek yogurt instead of mayonnaise not only adds creaminess but also boosts the salad’s nutritional profile. This recipe is simple to make and full of flavor, ensuring you’ll enjoy every bite without any guilt!
how to make Greek Yogurt Tuna Salad
Ingredients:
- 2 cans (5 ounces / 142g each) Solid White Albacore or Chunk Light Tuna, packed in water, drained well
- ⅔ cup Plain Greek Yogurt (full-fat or 5% recommended for creaminess)
- 1 stalk Celery, finely diced
- ¼ cup Red Onion, finely minced
- 2 tablespoons Fresh Dill, chopped
- 1 tablespoon Dijon Mustard
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon Sea Salt (or to taste)
- ⅛ teaspoon Freshly Ground Black Pepper (or to taste)
Directions:
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Open both cans of tuna and drain them completely. Press the lid of the can down firmly on the tuna to squeeze out as much water as possible. You can also use a fine-mesh sieve and press down with a spoon. A dry tuna base is key for a creamy salad. Once drained, flake the tuna into a medium-sized mixing bowl using a fork.
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Prepare the vegetables. Finely dice the celery stalk and finely mince the red onion. The smaller the pieces, the better they mix, ensuring a good balance of flavor and crunch. Don’t forget to chop the fresh dill too.
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In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and fresh lemon juice to create the dressing. Mix until smooth to make sure everything is well combined.
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Add the diced celery, minced red onion, and chopped dill to the bowl with the flaked tuna. Pour over the Greek yogurt dressing. Add your initial measurements of sea salt and black pepper.
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Gently fold all the ingredients together with a fork or rubber spatula until just combined. Avoid overmixing to keep the tuna flakes intact. Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to suit your preference.
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For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to blend and improve.
how to serve Greek Yogurt Tuna Salad
Serve the Greek Yogurt Tuna Salad in various ways. You can enjoy it on a bed of greens, in a sandwich, on crackers, or even stuffed into a whole grain pita. It makes for a refreshing meal that is both satisfying and nutritious.
how to store Greek Yogurt Tuna Salad
Store any leftover Greek Yogurt Tuna Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to give it a good stir before serving again, as some ingredients may separate.
tips to make Greek Yogurt Tuna Salad
- For extra flavor, consider adding chopped pickles or capers.
- If you prefer a creamier texture, increase the amount of Greek yogurt.
- Adding chopped nuts, like almonds or walnuts, can provide a nice crunch.
variation
Try adding diced bell peppers for a pop of color and sweetness. You can also substitute Greek yogurt with a dairy-free yogurt if you are lactose intolerant or following a vegan diet.
FAQs
Q: Can I use canned tuna that is packed in oil instead of water?
A: Yes, you can, but it may alter the texture and flavor slightly. Drain it well to remove excess oil.
Q: Is this recipe gluten-free?
A: Yes, the ingredients used are gluten-free, making it suitable for a gluten-free diet.
Q: Can I make this salad ahead of time?
A: Absolutely! This salad can be made a day in advance. Let it chill overnight for a blend of flavors.