Tuna In A Salad Recipe
This protein-packed, no-bake Tuna In A Salad Recipe brings crunchy veggies and a zesty Greek yogurt dressing together in a healthy, easy, and delicious lunch that’s ready in under 15 minutes.
Ingredients
- 2 5-ounce cans tuna in water, drained well choose wild-caught brand like Safe Catch for clean flavor
- 1/2 cup plain whole-milk Greek yogurt Fage or Chobani
- 1 tablespoon Dijon mustard adds a gentle tang
- 1 tablespoon fresh lemon juice about half a lemon, room-temp for easy juicing
- 1/4 teaspoon fine sea salt plus a pinch more to taste
- 1/4 teaspoon black pepper
- 1 celery stalk finely diced for crisp texture
- 1/2 red bell pepper small dice gives sweet crunch and color
- 1/2 English cucumber seeded and chopped prevents watery salad
- 2 tablespoons red onion very thinly sliced (so it doesn’t overpower)
- 1 tablespoon chopped fresh parsley or dill adds bright herbal notes
Instructions
- In a medium bowl, whisk Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until silky smooth. Warm the lemon slightly in the microwave for 5 seconds to release more juice.
- Use a fork to break tuna into bite-sized chunks directly over the bowl to help drain off any stray water.
- Toss in diced celery, bell pepper, cucumber, and onion, and gently fold to keep tuna chunky.
- Stir until every bit of tuna and veggies is coated in the creamy dressing, scraping the bowl’s sides.
- Sprinkle parsley or dill and fold once more to distribute color and flavor.
- Give the salad a quick taste and add a pinch of salt or more lemon juice if desired for extra zing.
- Let the salad rest in the fridge for 10–15 minutes to let flavors marry beautifully.
- Scoop onto fresh greens, toast, or whole-grain crackers, or fill lettuce cups for a light, low-carb option.
Notes
Swap yogurt for mashed avocado or dairy-free mayo for a dairy-free version. For a dairy-free topping, add toasted pepitas or sliced almonds just before serving.
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