Healthy Tuna Salad
A comforting, protein-packed salad with a fresh mix of ingredients that’s ready in just 10 minutes.
Ingredients
Main Ingredients
- 2 cans tuna packed in water, drained well Flaky and protein-rich.
- 1/3 cup plain Greek yogurt Substitute dairy-free coconut yogurt for a vegan twist.
- 2 teaspoons Dijon mustard Swap for whole grain mustard for extra texture.
- 2 tablespoons extra virgin olive oil Avocado oil works too.
- 1 tablespoon fresh lemon juice and zest Lifts everything with citrus perfume.
- 2 stalks celery, finely diced For satisfying crunch.
- 1 small red onion, minced Add a sweet bite; soak in cold water for 10 minutes to mellow if desired.
- 2 tablespoons capers, rinsed Optional, for briny pop.
- 2 tablespoons fresh parsley, chopped Herbaceous freshness.
- to taste Salt and black pepper
Optional Add-Ins
- 1 diced apple For sweetness.
- 1 chopped pickles For tang.
- 1 tablespoon nutritional yeast To add cheesy flavor without dairy.
Instructions
Preparation
- Drain the tuna and flake it gently into a large bowl with a fork to keep some chunkiness for texture.
- Add Greek yogurt, Dijon mustard, olive oil, lemon juice, and zest. Stir until creamy.
- Fold in diced celery, minced red onion, capers, and parsley. Taste and season with salt and pepper.
- If you like a bit of sweetness, fold in small dice of apple or pear, or stir in chopped pickles or a pinch of smoked paprika.
- Chill for 10 minutes if you have time, or serve immediately on toasted whole grain bread or in lettuce cups.
Notes
Try adding 1 teaspoon sriracha for a spicy kick, or swap parsley for dill for a Mediterranean twist. Store in an airtight container in the refrigerator for up to 3 days.