I love experimenting in the kitchen with healthy twists on classic favorites. My Healthy Tuna Salad features lean tuna paired with a dollop of nonfat Greek yogurt, fresh lemon juice, and a hint of Dijon mustard. Crisp celery and red onion add a subtle zing while parsley brightens this refreshing, guilt-free meal.

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I always love finding new ways to make my favorite dishes healthier and this Tuna Salad is one of my best discoveries. I decided to swap out mayo for plain nonfat Greek yogurt so it’s a lot lighter in calories and fat but still packs tons of flavor.

You start by draining 2 cans of tuna and mixing it with a tablespoon of fresh lemon juice and a teaspoon of dijon mustard to give it a nice tang. Then I add in some diced celery and chopped red onion to add a good crunch to every bite along with a pinch of salt and black pepper.

Sometimes I toss in a little fresh parsley for that extra pop of freshness. This salad is a super versatile dish, perfect if youre into clean eating or looking for a healthy twist on classic recipes.

Give it a try its quick, simple and really hits the spot when you need a light but filling meal.

Why I Like this Recipe

1. I love how this recipe swaps out mayo for Greek yogurt, making it way healthier without skimping on flavor.
2. I really enjoy how quick and simple it is to whip up since all the ingredients I need are pretty basic.
3. I appreciate the crunch from the celery and the zing of red onion, which gives every bite an awesome mix of textures and tastes.
4. I like that it’s super versatile, because I can use it on sandwiches or toss it on top of a salad whenever im in the mood for something light.

This tuna salad is really cool cause it uses Greek yogurt instead of heavy mayo, making it low in calories and fat but still really tasty. I like that its simple enough to make even when im in a hurry and the flavors all come together pretty well after chillin in the fridge. Its kinda fun to experiment with, and every time i make it, it feels like im doing something healthy without sacrificing taste.

Ingredients

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Tuna in water: High-quality protein, low in fat, and full of omega-3 fatty acids for good heart health.
Plain nonfat Greek yogurt: Offers a creamy texture, extra protein, and keeps this salad light yet satisfying.
Fresh lemon juice: Adds a bright, tangy flavor with a slight sour kick, plus a hit of vitamin C.
Dijon mustard: Gives a zesty flavor boost without overwhelming, keeping this dish simple and healthy.
Celery and red onion: They deliver a nice crunch and a bit of sweetness with healthy fiber and antioxidants.

Ingredient Quantities

2 cans (5 oz each) tuna in water, drained

1/3 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/4 cup diced celery

1/4 cup chopped red onion

Salt to taste

Black pepper to taste

1 tablespoon chopped fresh parsley (optional)

How to Make this

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1. Open and drain the tuna cans into a big mixing bowl and flake the tuna with a fork.

2. Add 1/3 cup of plain nonfat Greek yogurt, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard into the bowl.

3. Mix these together well until the dressing is smooth.

4. Stir in 1/4 cup diced celery and 1/4 cup chopped red onion.

5. Season everything with a pinch of salt and some black pepper.

6. If you like, toss in 1 tablespoon of chopped fresh parsley for an extra burst of flavor.

7. Give the mixture a good stir so all the flavors combine nicely.

8. Taste and adjust salt and pepper if its needed.

9. Let it chill in the fridge for at least 30 minutes before serving for best flavor.

Equipment Needed

1. Large mixing bowl for mixing the tuna and dressing
2. Can opener to open the tuna cans
3. Fork to flake the tuna
4. Measuring cups and spoons for the yogurt, lemon juice, mustard, and other ingredients
5. Cutting board and sharp knife for dicing the celery, chopping the red onion and parsley
6. Spatula or large spoon for stirring all the ingredients together
7. Refrigerator for chilling the tuna salad for at least 30 minutes before serving

FAQ

Can I substitute Greek yogurt for mayonnaise?

Yup, Greek yogurt is a healthier option that gives it a creamy texture, though if you're a mayo fan sometimes a little mix up can be cool.

What kind of tuna works best for this salad?

Using tuna in water is best cause it's lighter and lower in fat, but if you prefer a richer taste, feel free to experiment.

How long can I keep this salad in the fridge?

You can store it in an airtight container for up to 2 days, just make sure to give it a good stir before serving again.

Can I add other veggies besides celery and red onions?

Sure thing, adding diced cucumbers or bell peppers can give it a fun twist and extra crunch.

Is this recipe gluten free?

Yes, the ingredients in this salad are naturally gluten free, so it's a safe bet for most diets.

Healthy Tuna Salad Recipe Substitutions and Variations

For the Greek yogurt, try using plain low-fat sour cream as an alternative if you cant get nonfat options.
If you’re out of lemon juice, a squeeze of lime juice works great too.
If you dont have Dijon mustard, regular yellow mustard or whole grain mustard can be good swaps.
If celery is scarce, you could use a bit of diced cucumber for that crisp texture.
For red onion, a few slices of shallots or even some chopped scallions can do the trick.

Pro Tips

1. When you’re flaking the tuna, try using a fork really well so that every bite gets mixed evenly with the dressing. It makes the texture better and easier to eat.
2. Don’t be afraid to adjust the amount of yogurt or lemon juice. If your mix seems a bit dry or too tangy, add a little more to get it just right as you mix.
3. Add an extra crunch by tossing in more celery or even a few capers if you have them. It can seriously up the game without changing too much of the original flavor.
4. Always let the salad chill for a bit in the fridge. That waiting time helps the flavors blend better and it gets even tastier over time.