Description
Creamy Mediterranean tuna salad made with Greek yogurt, lemon, herbs, and crunchy vegetables for a quick no mayo lunch.
Ingredients
Scale
- 2 cans tuna (5 ounces each)
- ¼ English cucumber, chopped
- 10 cherry tomatoes, quartered
- ¼ red onion, chopped
- 1 stalk celery, chopped
- 10 olives, chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 1 large lemon, juiced
- ½ cup plain Greek yogurt
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil (optional)
Instructions
- Chop all vegetables and fresh herbs into small, even pieces.
- Flake the tuna into a large mixing bowl.
- Add vegetables, herbs, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
- Stir until creamy and well combined.
- Add olive oil if needed and mix gently before serving.
Notes
- Use olive oil if tuna is packed in water.
- Dice vegetables finely for best texture.
- Sub mashed avocado for Greek yogurt if dairy free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 0.5 recipe
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 3mg