Tuna Salad with Greek Yogurt
This Tuna Salad with Greek Yogurt is everything a great American lunch should be — fast, fresh, protein-packed, and genuinely delicious.
Ingredients
For the Creamy Dressing:
- ½ cup plain Greek yogurt full-fat, 2%, or nonfat all work — whole milk gives the creamiest results
- 1 tablespoon Dijon mustard stone ground mustard works great too
- 1 ½ tablespoons fresh lemon juice about half a lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black
For the Salad:
- 2 cans 5 oz. each white albacore tuna packed in water, drained well
- 2 stalks of celery finely diced
- 2 tablespoons red onion very finely minced
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon sweet pickle relish optional, for a classic deli-style flavor
- 1 small carrot shredded
Instructions
Step 1 — Make the Dressing
- In a medium mixing bowl, the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper are combined. Everything is stirred together until the dressing is smooth and well blended.
Step 2 — Add the Tuna
- Next, the drained tuna is added to the bowl. A fork is used to gently break it apart so the chunks are kept — the tuna is not mashed flat. A little texture in every bite is what makes this salad satisfying.
Step 3 — Fold In the Vegetables
- Then, the celery, red onion, parsley, and any optional add-ins are folded in with a large spoon. Everything is gently stirred until evenly coated in the creamy dressing.
Step 4 — Taste and Adjust
- This is the most important step, and it should never be skipped. The salad is tasted, and more lemon juice, salt, or a pinch of pepper is added if needed. Every brand of canned tuna is a little different in saltiness, so seasoning is always adjusted at the end.
Step 5 — Chill or Serve
- The salad can be served immediately, or it can be covered and chilled in the refrigerator for 20 to 30 minutes. That short rest time allows the flavors to come together even more.