Tzatziki Tuna Salad

Y’all, summer in Texas means it’s too hot to turn on the oven! That’s why I’m always lookin’ for quick, cool, and refreshing meals. And let me tell you, this Tzatziki Tuna Salad is a new favorite in our house. The cool, creamy tzatziki sauce combined with the familiar comfort of tuna salad? Pure genius, if I do say so myself! I’ve made this probably half a dozen times in my kitchen already, tweakin’ it each time to get it just right for my family. And I promise, this recipe is gonna give you a flavorful, healthy lunch or light dinner that comes together in minutes. Get ready to ditch the mayo and embrace this Mediterranean twist!

Why This Recipe Works

This Tzatziki Tuna Salad is more than just a tuna salad makeover. It’s a busy parent’s dream! Here’s why it works so well:

• Quick & Easy: Seriously, this comes together in less than 15 minutes. Perfect for those hectic weekday lunches.
• Healthy & Delicious: Packed with protein and fresh veggies, it’s a guilt-free meal that tastes amazing.
• Kid-Approved: My kids are surprisingly picky, but they love the creamy coolness of the tzatziki and the familiar flavor of tuna.
• Make-Ahead Friendly: You can easily make the tzatziki sauce ahead of time and store it in the fridge, making this salad even faster to assemble when you’re ready to eat.

Ingredients

• 2 (5-ounce) cans tuna, packed in water, drained
• 1 cup plain Greek yogurt (I prefer whole milk for creaminess)
• 1/2 cup grated cucumber, squeezed to remove excess water
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• Optional: 1/4 cup chopped red onion
• Optional: 1/4 cup Kalamata olives, pitted and chopped

Ingredient Notes

Let’s break down a few of these ingredients and why they’re important:

• Greek Yogurt: This is the base of our tzatziki, so use a good quality plain Greek yogurt. I find that whole milk Greek yogurt is the creamiest, but non-fat works too if you’re watching calories.
• Cucumber: Grating the cucumber and squeezing out the excess water is key to prevent a watery tzatziki. Trust me on this one!
• Fresh Dill: Fresh dill is essential for that authentic tzatziki flavor. Dried dill just won’t cut it here.
• Tuna: I prefer tuna packed in water for a lighter taste, but you can use tuna packed in oil if you prefer. Just be sure to drain it well!
• Kalamata Olives: Kalamata olives add a salty, briny flavor that really complements the other ingredients. If you don’t like olives, you can leave them out.

Step-by-Step Instructions

Alright, let’s get cookin’! Here’s how to make this delicious Tzatziki Tuna Salad:

1. Step 1: Prepare the Cucumber: Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial to prevent a watery salad.
2. Step 2: Combine the Ingredients: In a medium bowl, combine the Greek yogurt, squeezed cucumber, chopped dill, lemon juice, minced garlic, salt, and pepper. Stir well to combine. This is your homemade tzatziki sauce! Give it a taste and adjust the seasonings as needed.
3. Step 3: Add the Tuna and Optional Ingredients: Add the drained tuna to the bowl with the tzatziki sauce. If using, add the chopped red onion and Kalamata olives. Gently stir everything together until the tuna is evenly coated with the sauce. Be careful not to overmix, or the tuna will become mushy.
4. Step 4: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but I find that the salad tastes even better after it’s been chilled. Serve chilled and enjoy!

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned from making this Tzatziki Tuna Salad in my own kitchen:

• Don’t skip squeezing the cucumber! This is the most important step to prevent a watery salad. Trust me, you’ll thank me later.
• Adjust the seasonings to your liking. If you like a more garlicky flavor, add an extra clove of minced garlic. If you prefer a tangier salad, add a little more lemon juice.
• For a creamier salad, use full-fat Greek yogurt. If you’re watching your calories, non-fat Greek yogurt works too, but it won’t be as creamy.
• Add a pinch of sugar to the tzatziki sauce to balance the acidity. Just a pinch will do the trick!
• Make it kid-friendly by omitting the red onion and Kalamata olives. You can also add a little bit of honey to the tzatziki sauce to make it sweeter.
• Serve it in different ways! This salad is delicious on its own, but you can also serve it in a pita pocket, on top of crackers, or as a dip with vegetables.

Storage & Meal Prep

This Tzatziki Tuna Salad is perfect for meal prepping! Here’s how to store it and make it ahead:

• Storage: Store the tuna salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold, so no reheating is required!
• Make-Ahead: You can make the tzatziki sauce up to 3 days in advance and store it in the refrigerator. When you’re ready to make the tuna salad, simply add the tuna and other ingredients.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: This recipe is naturally gluten-free!
• Dairy-Free: Use a dairy-free yogurt alternative, like coconut yogurt or almond yogurt, to make this recipe dairy-free. Just be sure to choose an unsweetened, plain variety.
• Spicy Tuna Salad: Add a pinch of red pepper flakes or a dash of hot sauce to the tzatziki sauce for a spicy kick.
• Lemon-Herb Tuna Salad: Substitute the dill with other fresh herbs, like parsley, mint, or chives. Add a little extra lemon zest for a brighter flavor.
• Mediterranean Tuna Salad: Add chopped sun-dried tomatoes, artichoke hearts, and feta cheese for a more Mediterranean flavor.

Frequently Asked Questions

Can I make this ahead?

Yes, you can! In fact, I recommend making the tzatziki sauce at least 30 minutes in advance to allow the flavors to meld. You can store the tzatziki sauce in the refrigerator for up to 3 days. When you’re ready to make the tuna salad, simply add the tuna and other ingredients.

How long does this tuna salad last?

This Tzatziki Tuna Salad will last for up to 3 days in the refrigerator. Be sure to store it in an airtight container to prevent it from drying out.

Can I use canned salmon instead of tuna?

Absolutely! Canned salmon is a great substitute for tuna in this recipe. It has a similar texture and flavor profile, and it’s also packed with healthy omega-3 fatty acids.

Is this recipe kid-friendly?

Yes, it is! My kids love this tuna salad. However, if your kids are picky eaters, you may want to omit the red onion and Kalamata olives. You can also add a little bit of honey to the tzatziki sauce to make it sweeter.

What can I serve with this tuna salad?

This tuna salad is delicious on its own, but you can also serve it in a pita pocket, on top of crackers, or as a dip with vegetables. It’s also great served alongside a green salad or some fresh fruit.

Can I freeze this tuna salad?

I do not recommend freezing this tuna salad. The texture of the Greek yogurt can change when frozen and thawed, resulting in a watery and less creamy salad

Well, there you have it, folks! My family’s new favorite Tzatziki Tuna Salad. It’s quick, easy, healthy, and absolutely bursting with flavor. Perfect for a light lunch, a quick dinner, or even a potluck gathering. It’s a total game changer compared to the boring tuna salad recipes your Grandma used to make. So, ditch the mayo and give this Mediterranean twist a try. I know your family is gonna love it as much as mine does. And don’t forget to let me know in the comments how it turns out and if you made any fun variations! Be sure to check out other family-friendly recipes here at FamiliesRecipes.com, and sign up for our newsletter for even more delicious ideas delivered straight to your inbox. Happy cooking, y’all!

`

Print