Tuna Salad
Add Preferred SourceTuna salad is a quick, protein-packed meal that’s creamy, crunchy, and full of flavor. This version uses Greek yogurt instead of all mayo, so it’s a little lighter but still rich and satisfying. Serve it in sandwiches, tortillas, or lettuce wraps—or eat it straight from the bowl with a fork.
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I make this tuna salad recipe when I need something fast but filling. It’s great in a sandwich, scooped up with crackers, or wrapped in lettuce leaves for a low-carb option. The combo of lemon juice, Dijon, and herbs gives it that tangy, herby flavor that keeps you coming back for more. It also chills well in the fridge, making it perfect for easy lunches all week.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Tuna Salad
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe super simple, and it only takes about 15 minutes from start to finish. Here’s how I mix it all together for the perfect texture and flavor.
Start with the base
In a medium bowl, whisk together Greek yogurt, lemon juice, and Dijon mustard. Add a pinch of salt and pepper, plus a spoonful of chopped dill or parsley. Stir until it’s smooth and creamy.
If your current mixing bowls are constantly sliding across the counter or are just too small, this set of glass mixing bowls with lids is a solid upgrade. I use the medium one for this and love that I can pop the lid on to chill it afterward—no foil or plastic wrap fuss.
Add the tuna
Drain your canned tuna and flake it into the bowl with a fork. Breaking it up helps everything mix evenly and keeps the texture light.
I use these fine mesh strainers to drain the tuna quickly without losing any bits down the sink. They’re also great for rinsing quinoa or dusting powdered sugar, so they’re not just a one-use thing.
Toss in the veggies
Add the celery and finely chopped red onion. These give the salad that classic crunch and a fresh flavor boost.
If chopping onions usually makes you want to abandon ship, a sharp chef’s knife like this one makes a massive difference. It glides through veggies instead of crushing them—and it’s way less frustrating.
Mix it all together
Gently fold everything with a spoon or spatula until the tuna is well coated and the veggies are spread throughout.
I go for a silicone spatula here—it’s gentle enough not to break up the tuna too much, but strong enough to scrape the sides clean.
Chill or serve
You can enjoy it right away, or pop it in the fridge to chill for a bit. The flavors get even better after 30 minutes.
If you’re meal prepping or packing lunch, these airtight glass containers keep everything fresh without any spills in your bag—and you can see exactly what’s inside.
Use it your way
Spoon it into a sandwich, roll it into a wrap, pile it onto crackers, or serve it over fresh lettuce leaves. It’s great in any form.
Recipe Notes and Tips
I like to keep things simple, but a few little tweaks can make this healthy tuna salad recipe even better. Here are some easy tips to keep in mind:
- Use water-packed tuna: It’s lighter and blends better with the creamy base.
- Fresh herbs are best: Dill or parsley add great flavor and a pop of color.
- Don’t skip the lemon juice: It brightens the whole salad and balances the richness.
- Chop veggies small: This helps with texture and makes it easier to scoop or spread.
- Let it chill if you have time: The flavors meld and the salad tastes even better after 30 minutes in the fridge.
- Taste and adjust: Everyone’s taste is a little different—add more salt, pepper, or lemon if needed.
- Extra add-ins: Add cucumbers, chopped shallots, olives, capers, chopped dill pickles, or a few spoonfuls of sweet pickle relish to add different flavors.
- Need it extra creamy? Add a tablespoon of mayonnaise or a little more Greek yogurt.
- Meal prep: Make a batch and portion it into containers for easy lunches or quick protein-packed snacks.
How to Store Leftover Tuna Salad
Tuna salad keeps well in the fridge for up to 3 days. Just store it in an airtight container to keep it fresh and prevent it from drying out.
Give it a quick stir before serving, especially if it’s been sitting—some of the liquid might separate, but that’s totally normal. If needed, add a little extra Greek yogurt or a splash of lemon juice to perk it back up.
What to Serve With Tuna Salad
Tuna salad is super versatile, so it works with lots of sides. I like serving it with crisp lettuce leaves, sliced cucumbers, or cherry tomatoes for a light, low-carb option.
It also goes great as a dip with whole grain crackers, in a wrap, in a sandwich, or on buttered toast. Want something heartier? Pair it with hard-boiled eggs, a side of egg salad, or fresh vegetable sticks for crunch.
More Recipes You Will Love
I like keeping lunch simple but tasty, and these easy recipes never let me down:
- Healthy Chicken Salad
- Air Fryer Tuna Casserole
- Potato Salad Recipe
- Dense Bean Salad Recipe
- 7 Layer Salad Recipe
Equipment
Ingredients
- ⅓ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dill or parsley chopped
- 10 ounces tuna in water drained
- 2 celery stalks minced
- 2 tablespoons red onion minced
Instructions
- In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and chopped herbs until smooth.⅓ cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon dill or parsley
- Flake the drained tuna into the bowl. Add the diced celery and red onion. Gently fold everything together until evenly mixed.10 ounces tuna in water, 2 celery stalks, 2 tablespoons red onion
- Enjoy your tuna salad chilled, on its own, in a sandwich, stuffed in a pita, or over toast or greens for a light, refreshing meal.
Video
Notes
- Use water-packed tuna: It’s lighter and blends better with the creamy base.
- Fresh herbs are best: Dill or parsley add great flavor and a pop of color.
- Don’t skip the lemon juice: It brightens the whole salad and balances the richness.
- Chop veggies small: This helps with texture and makes it easier to scoop or spread.
- Let it chill if you have time: The flavors meld and the salad tastes even better after 30 minutes in the fridge.
- Taste and adjust: Everyone’s taste is a little different—add more salt, pepper, or lemon if needed.
- Extra add-ins: Add cucumbers, chopped shallots, olives, capers, chopped dill pickles, or a few spoonfuls of sweet pickle relish to add different flavors.
- Need it extra creamy? Add a tablespoon of mayonnaise or a little more Greek yogurt.
- Meal prep: Make a batch and portion it into containers for easy lunches or quick protein-packed snacks.
Storage Instructions
Tuna salad keeps well in the fridge for up to 3 days. Just store it in an airtight container to keep it fresh and prevent it from drying out. Give it a quick stir before serving, especially if it’s been sitting—some of the liquid might separate, but that’s totally normal. If needed, add a little extra Greek yogurt or a splash of lemon juice to perk it back up.Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
