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A bowl of tuna salad garnished with chopped parsley sits on a light-colored surface, surrounded by fresh herbs in the background.

Tuna Salad

Tuna 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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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Keyword: tuna salad
Servings: 4
Calories: 81kcal
Author: Mandy Applegate

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
US Customary - Metric

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

[adthrive-in-post-video-player video-id="keQcYZou" upload-date="2025-09-11T10:03:01+00:00" name="How to Make Classic Tuna Salad" description="Classic tuna salad that’s creamy, quick, and perfect for lunch." player-type="default" override-embed="default"]

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

Calories: 81kcal | Carbohydrates: 2g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 350mg | Potassium: 177mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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