Greek Yogurt Tuna Salad
This creamy Greek yogurt tuna salad is perfect for busy families who want something healthy and delicious in just 5 minutes! Your kids will love the mild, creamy taste while you’ll feel great knowing they’re getting tons of protein and probiotics.
Recipe Details
Timing & Servings: Active Time: 5 minutes, Total Time: 5 minutes, Serves: 4 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Soy-Free, Heart-Healthy, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 100 Calories, 5g Fat, 1g Carbs, 12g Protein.
Ingredients You’ll Need
Greek yogurt: You’ll need ¼ cup of 2% plain strained yogurt. This creamy base gives you all those good probiotics while keeping things light and tangy!
Dijon mustard: Just 1 teaspoon adds the perfect zingy flavor. Regular yellow mustard works too if that’s what you have on hand.
Fresh lemon: The juice from half a lemon brightens everything up. Those citrus notes make the whole salad taste so fresh and clean!
Extra-virgin olive oil: One tablespoon adds richness and helps all the flavors blend together beautifully.
Seasonings: You’ll need ⅛ teaspoon each of kosher salt and freshly ground black pepper. Simple but so important for great taste!
Tuna: Two 3-ounce pouches of solid white tuna in water work perfectly. I love using no-salt-added varieties when I can find them.
Celery: One stalk finely diced gives you that satisfying crunch in every bite. Don’t throw away those leaves – they’re delicious too!
Fresh chives: One tablespoon chopped adds a mild onion flavor that’s not too strong for kids.
Microgreens: One cup loosely packed gives you beautiful color and fresh taste. Radish or basil microgreens are amazing here!
How to Make Greek Yogurt Tuna Salad
Step 1: Grab a small bowl and whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper. This creamy dressing comes together so quickly! Set it aside while you prep the tuna.
Step 2: In a medium bowl, combine the tuna, diced celery, and chopped chives. Break up the tuna with a fork if needed. Pour in your yogurt mixture and stir everything together until it’s well combined. Cover and pop it in the fridge until you’re ready to eat!
Easy and Quick Greek Yogurt Tuna Salad Version
Want to make this even faster? You can skip the microgreens and just use regular lettuce leaves! Also, pre-chopped celery from the store works great here. You can even use garlic powder instead of fresh chives – just use ¼ teaspoon and you’re good to go!
Serving Ideas
This tuna salad makes a complete meal on its own! Serve it over crisp lettuce cups for a low-carb lunch, or spread it on whole wheat bread for a classic sandwich. It’s also amazing stuffed into a ripe avocado half or served with crunchy crackers.
Storage
Keep this tuna salad covered in the refrigerator for up to 3 days. The flavors actually get better after sitting for a few hours! No need to reheat – it’s perfect served cold straight from the fridge.
Substitutions
No Greek yogurt? Regular plain yogurt works fine – just drain it for 10 minutes first. You can swap the chives for green onions or even a little red onion if you like more bite. Canned tuna works just as well as the pouches!
Pro Tips
- Save those celery leaves: Chop them up and add them right to the salad for extra flavor!
- Make it your own: Try adding diced cucumber, halved grapes, or even chickpeas for extra texture.
- Prep ahead: This actually tastes better after chilling for 30 minutes – the flavors really come together.
- Keep it fresh: Add the microgreens right before serving so they stay crisp and beautiful.
FAQs
Can I make this ahead of time?
You bet! This tuna salad actually gets better as it sits. Make it up to 3 days ahead and just add the microgreens when you’re ready to serve.
What if I don’t like microgreens?
No worries at all! You can use regular lettuce, spinach, or even skip the greens entirely. The salad is delicious on its own!
Can I use regular yogurt instead of Greek yogurt?
Sure! Just use plain regular yogurt, but maybe use a little less since it’s thinner than Greek yogurt. Start with 3 tablespoons and add more if needed.
How can I make this more filling?
Great question! Try adding some chickpeas, diced hard-boiled eggs, or even some cooked quinoa. All of these add protein and make it more satisfying!
I’d love to hear how this Greek yogurt tuna salad turns out for you! Did you try any fun variations or substitutions? Drop a comment and let me know – I always love hearing about your kitchen adventures!
