Mediterranean Tuna Salad
This Mediterranean Tuna Salad recipe has Greek yogurt for more protein, and it's still creamy and delicious. It's a win-win for tuna lovers!
Servings: 2 sevings
Calories: 195kcal
Ingredients
- 14 ounces canned tuna with most of the liquid drained
- 1 cup Greek yogurt unflavored
- 1 cup diced celery ~2 ribs
- 2 tablespoons minced red onion
- 1 tablespoon dijon mustard
- 1½ teaspoons fresh parsley or substitute ½ teaspoon dried parsley
- 1½ teaspoons fresh dill or substitute ½ teaspoon dried dill
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Do the prep work. Dice the celery and mince the onion. If you're using fresh herbs, mince the parsley and dill. Open the cans of tuna and drain most of the liquid.
- Add the tuna, Greek yogurt, celery, red onion, mustard, herbs, and salt and pepper to a large bowl.
- Use a spoon to mix the ingredients well until fully combined. Taste and add more seasoning, if needed.
- Serve right away, or store covered in the refrigerator for 3-4 days.
Video
Notes
- To store: When stored in an airtight container in the refrigerator, tuna salad will keep for 3-4 days, per USDA. For best flavor, do not freeze tuna salad.
- Tuna packed in oil will be more flavorful, but it will also be higher in fat and calories than tuna packed in water. Use whichever you prefer.
- Use unflavored (plain) Greek yogurt. I prefer nonfat yogurt, but whatever type you prefer will be great.
Nutrition
Serving: 1 cup | Calories: 195kcal | Carbohydrates: 6g | Protein: 38g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 802mg | Potassium: 541mg | Fiber: 1g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 3mg
