Description
This Healthy Tuna Salad is a light and nutritious twist on the classic, using Greek yogurt and avocado oil mayo for a creamy and flavorful experience. Packed with protein and fresh ingredients, it’s perfect for sandwiches, salads, or a quick snack.
Ingredients
Scale
- 4 x 6 ounce cans 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 tablespoon lemon juice or vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup plain Greek yogurt (2%+ fat)
- 1/4 cup mayonnaise (I use avocado oil mayo)
Instructions
- Drain Tuna: Drain the tuna cans well. Press hard onto the lid while draining to remove as much water as possible.
- Flake Tuna: Transfer the drained tuna to a large bowl and separate it into flakes with a fork.
- Combine Ingredients: Add diced pickles, celery, minced red onion, grated garlic, lemon juice or vinegar, salt, pepper, Greek yogurt, and mayo to the bowl.
- Mix and Chill: Stir well with a fork until all ingredients are combined. Refrigerate before serving.
- Serve: Serve cold in a sandwich or over lettuce leaves.
Notes
- Make Ahead: Tuna salad tastes best cold. Refrigerate for at least 30 minutes before serving for optimal flavor.
- Store: Refrigerate tightly covered for up to 5 days.
- Canned Tuna: Use canned light tuna packed in water. Albacore tuna has a milder “fishy” taste and a firmer texture, while light tuna has a stronger flavor. Chunky tuna is often more cost-effective.
- Mayo and Yogurt: Avocado oil mayo and Greek yogurt with at least 2% fat provide the best flavor and texture. Mayo can be omitted if preferred
Nutrition
- Serving Size: 1 serving
- Calories: 110kcal
- Sugar: 1g
- Sodium: 384 mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 28mg
