Greek Yogurt Tuna Salad

The smell of dill always takes me back to my grandma’s kitchen. She made the best tuna salad, simple and fresh. This Greek Yogurt Tuna Salad is my updated, healthier twist on her classic. It’s perfect for a quick lunch on a hot Texas day, and the kiddos actually ask for seconds! I’ve made this recipe countless times in my own kitchen, tweaking it until it was just right. I promise, you’ll get a creamy, flavorful tuna salad that’s good for you and easy to whip up – even on the busiest weeknights.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and nutritious. This Greek Yogurt Tuna Salad checks all the boxes. Here’s why it works:

• Quick Prep: Ready in under 10 minutes! Perfect for those days when you’re short on time.
• Healthier Option: Greek yogurt replaces mayo, boosting protein and cutting down on fat.
• Kid-Approved: The creamy texture and mild flavor make it a hit with even the pickiest eaters.
• Make-Ahead Friendly: You can make this tuna salad ahead of time, and it tastes even better the next day!

Ingredients

• 2 (5-ounce) cans tuna in water, drained
• 1 cup plain Greek yogurt (non-fat or low-fat)
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Ingredient Notes

Tuna: I prefer tuna in water for a lighter flavor, but you can use tuna in oil if you prefer. Just be sure to drain it well. Look for sustainably sourced tuna when possible.

Greek Yogurt: Full-fat Greek yogurt will give you the richest flavor, but non-fat works just as well and saves on calories. Make sure it’s plain, not flavored!

Fresh Dill: Fresh dill is key to the bright flavor of this tuna salad. If you don’t have fresh dill, you can substitute 1 teaspoon of dried dill, but it won’t have the same fresh taste.

Step-by-Step Instructions

Step 1: Drain the Tuna. Open both cans of tuna and drain the water completely. I like to press down on the tuna with the lid to squeeze out any excess liquid. Nobody wants a soggy tuna salad!

Step 2: Combine Ingredients. In a medium bowl, combine the drained tuna, Greek yogurt, red onion, celery, dill, lemon juice, and Dijon mustard. I love the pop of color the red onion adds, and the celery gives it a nice crunch.

Step 3: Mix Well. Gently mix all the ingredients together until well combined. Be careful not to overmix, or the tuna will become mushy. After testing this several times, I learned that a gentle hand is best.

Step 4: Season and Serve. Season with salt and pepper to taste. Give it a good stir, and then taste it! This is your chance to adjust the flavors to your liking. If you like a bit more tang, add a squeeze of extra lemon juice. Serve immediately or chill in the refrigerator until ready to serve.

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing will make the tuna salad mushy. Gently fold the ingredients together until just combined.
• Chill for Best Flavor: Letting the tuna salad chill in the refrigerator for at least 30 minutes allows the flavors to meld together.
• Add a Pinch of Sugar: A tiny pinch of sugar can balance the acidity of the lemon juice and Dijon mustard.
• Kid-Friendly Tip: If your kids are hesitant about red onion, try using green onions instead. They have a milder flavor.
• Spice It Up: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Make It a Meal: Serve this tuna salad in lettuce wraps, on whole-wheat crackers, or as a sandwich for a complete and satisfying meal.
• Add Some Crunch: Consider adding a tablespoon of chopped pecans or walnuts for added texture and flavor.

Storage & Meal Prep

This Greek Yogurt Tuna Salad is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve as it sits!

I don’t recommend freezing tuna salad, as the texture can change and become watery when thawed.

For meal prep, I like to make a big batch on Sunday and then pack it for lunches throughout the week. It’s a lifesaver on those busy days when I don’t have time to cook.

Substitutions & Variations

This recipe is very versatile, so feel free to experiment with different ingredients and flavors.

• Gluten-Free: This recipe is naturally gluten-free! Just be sure to serve it with gluten-free crackers or bread.
• Dairy-Free: You can substitute the Greek yogurt with a dairy-free yogurt alternative, such as coconut yogurt or cashew yogurt. I haven’t personally tested this, but I’ve heard good things.
• Spicy Tuna Salad: Add a tablespoon of sriracha or a pinch of red pepper flakes for a spicy kick.
• Mediterranean Tuna Salad: Add chopped Kalamata olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean twist.
• Avocado Tuna Salad: Replace half of the Greek yogurt with mashed avocado for an even creamier and healthier version.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I recommend making it at least 30 minutes ahead of time to allow the flavors to meld. It can be stored in the refrigerator for up to 3-4 days.

What’s the best way to serve this?

There are so many ways to enjoy this tuna salad! I love it on whole-wheat bread for a classic sandwich, in lettuce wraps for a lighter option, or with crackers for a quick snack.

Can I use a different type of mustard?

Yes, you can substitute the Dijon mustard with yellow mustard or even a grainy mustard. Just keep in mind that the flavor will be slightly different.

Is this recipe kid-friendly?

Yes, this recipe is generally well-received by kids! The creamy texture and mild flavor make it a good choice for picky eaters. If your kids are sensitive to strong flavors, you can reduce the amount of red onion or substitute it with green onions.

Can I add other vegetables?

Of course! Feel free to add other chopped vegetables, such as bell peppers, cucumbers, or carrots. Get creative and use what you have on hand.

What kind of tuna is best to use?

I prefer using tuna in water for a lighter flavor, but you can use tuna in oil if you prefer. Just be sure to drain it well. Look for sustainably sourced tuna when possible.

Can I freeze this?

I don’t recommend freezing tuna salad, as the texture can change and become watery when thawed. It’s best to make it fresh and store it in the refrigerator.

Serving Suggestions

This Greek Yogurt Tuna Salad is delicious on its own, but it’s even better when paired with the right accompaniments.

• Serve it on whole-wheat bread or croissants for a classic sandwich.
• Serve it in lettuce wraps for a light and refreshing meal.
• Serve it with whole-grain crackers or pita chips for a quick and easy snack.
• Add a side of fresh fruit or vegetables for a balanced meal.

For a pretty presentation, garnish with a sprig of fresh dill or a sprinkle of paprika.

This Greek Yogurt Tuna Salad is a game-changer for busy families. It’s quick, healthy, and delicious the perfect trifecta! I hope you’ll give it a try and let me know what you think in the comments below. If you love this recipe, be sure to check out my other family-friendly recipes on FamiliesRecipes.com. And don’t forget to sign up for my newsletter to receive new recipes and cooking tips straight to your inbox. Happy cooking, y’all!

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