This tuna salad with Greek yogurt combines well-drained tuna with a creamy, tangy dressing and crisp vegetables. It is ready in 10 minutes, with no cooking required and no mayonnaise.
Why You'll Love This Tuna Salad with Greek Yogurt
- Tangy, balanced dressing: Dijon and lemon sharpen the Greek yogurt without overpowering the tuna.
- Plenty of texture: Celery, gherkins and red onion add crisp contrast to the soft tuna.
- Ready in 10 minutes: Draining, chopping and mixing are the only preparation required.
- Useful for meal prep: The salad keeps well in the refrigerator for up to three days.
Why Greek Yogurt Works in Tuna Salad
For a long time, tuna salad meant mayonnaise to me, which often felt too heavy at lunchtime. This Greek yogurt version gives me the creamy texture I still want without weighing the salad down. I reach for it when I want something simpler than my rotisserie chicken salad. Its quick method also suits the same easy lunches as my chickpea salad sandwich. That practicality keeps this tuna salad useful whenever lunch needs to come together quickly.
I like how Dijon and lemon sharpen the rich full-fat yogurt. Celery, gherkins, red onion and parsley add crunch without overpowering the tuna. Draining the tuna thoroughly keeps the dressing thick, while gentle folding protects the larger flakes. That texture feels softer than my tuna cabbage salad, which gets its crunch from shredded vegetables. Together, those choices produce a creamy salad that tastes balanced rather than heavy.
Key Ingredients in Tuna Salad with Greek Yogurt
The exact measurements are in the recipe card, but these ingredients shape the flavor and texture.
- White albacore tuna: I use tuna packed in water and drain it thoroughly so the yogurt dressing stays thick.
- Full-fat Greek yogurt: Its rich consistency gives me the creaminess of mayonnaise while keeping the dressing tangy.
- Crunchy vegetables: Celery, gherkins and red onion bring the crisp contrast I want in every spoonful.
- Dijon, lemon and parsley: I rely on these ingredients to sharpen the yogurt and keep the flavor balanced.
How to Make Tuna Salad with Greek Yogurt
The complete printable recipe includes the measurements below, but this is the basic process.
1. Drain and flake the tuna: Press out as much liquid as possible, then gently separate the tuna with a fork.
2. Whisk the dressing: Mix the Greek yogurt, Dijon, lemon juice, olive oil, salt, and black pepper until smooth.
3. Add the vegetables: Combine the tuna with the chopped celery, gherkins, red onion, and parsley.
4. Fold and serve: Gently fold in the dressing, adjust the seasoning, and serve immediately or chill briefly.
Tips for Tuna Salad with Greek Yogurt
- Chop the vegetables finely: Small, even pieces distribute the crunch without breaking apart the tuna flakes.
- Choose firm gherkins: Crunchy gherkins retain their texture better than soft pickles after mixing.
- Season after combining: Taste the finished salad before adding more salt because tuna and pickles vary in saltiness.
- Protect sandwich bread: Place lettuce between the bread and tuna salad to help prevent the bread from becoming damp.
Storage
I keep the tuna salad in an airtight container in the refrigerator for up to three days. Give it a quick stir before serving to bring the dressing and tuna back together.
What to Serve with Tuna Salad with Greek Yogurt
I usually spoon this tuna salad into multigrain bread with lettuce and tomato or use it to fill lettuce cups. It also works well with crispy seed crackers or alongside a simple green salad.
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Recipe
Tuna Salad with Greek Yogurt (No Mayo)
Ingredients
- 2 cans white albacore tuna in water - well-drained, unopened net weight (5 oz / 140 g each)
- 120 g plain full-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1 celery stalk - finely chopped
- 40 g pickles or gherkins - finely chopped
- 2 tablespoons red onion - finely chopped
- 2 tablespoons fresh parsley - chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain the 2 cans white albacore tuna in water thoroughly, pressing out as much liquid as possible. Place the tuna in a medium bowl and gently flake it with a fork.
- In a separate bowl, whisk together 120 g plain full-fat Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth.
- Add 1 celery stalk, chopped, 40 g pickles or gherkins, chopped, 2 tablespoons red onion, chopped, and 2 tablespoons fresh parsley, chopped, to the tuna.
- Spoon the Greek yogurt dressing over the tuna. Fold gently until the tuna is evenly coated and creamy.
- Taste and adjust the seasoning if needed. Serve immediately or chill for 10-15 minutes for a firmer texture.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
I made this tuna salad with Greek yogurt for lunch today and it turned out great. It was quick to put together, really creamy, and didn’t feel heavy at all.