Name: Healthy Tuna Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can (5–6 oz) tuna in water, drained; 2–3 tbsp Greek yogurt (or mashed avocado); 1 tsp Dijon mustard; 1 celery stalk, finely chopped; 2 tbsp red onion, finely chopped; 1 tsp lemon juice; Salt and pepper to taste; Optional: 1 tbsp chopped fresh herbs (parsley or dill); Optional: 1 tbsp chopped pickles or cucumber

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Healthy tuna salad is a light, protein-packed dish that’s just as creamy and flavorful as the classic version—but made with better-for-me ingredients. I love how this recipe keeps all the satisfying textures and taste, while swapping out heavy mayo for lighter, wholesome alternatives. It’s quick, fresh, and perfect for lunch, meal prep, or a no-fuss dinner.

Why You’ll Love This Recipe

I love this recipe because it’s simple, clean, and totally customizable. It gives me all the comfort of a traditional tuna salad, but with a lighter twist that doesn’t weigh me down. It’s perfect for sandwiches, lettuce wraps, or eating straight from the bowl. Whether I’m eating healthy or just looking for a satisfying snack, this tuna salad always hits the mark. Healthy Tuna Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna (in water, drained)
Greek yogurt or mashed avocado (as a mayo alternative)
Dijon mustard (for tang)
Celery (finely chopped)
Red onion (finely chopped)
Lemon juice
Salt and pepper
Fresh herbs (like parsley or dill, optional)
Optional: chopped pickles or cucumber for extra crunch

Directions

I drain the tuna well and flake it with a fork in a mixing bowl.
I stir in Greek yogurt (or avocado) and Dijon mustard until creamy.
I add the celery, red onion, lemon juice, salt, and pepper, mixing until everything is well combined.
I taste and adjust the seasoning or mix-ins to get the flavor just right.
I serve it chilled in lettuce wraps, on whole grain toast, in a wrap, or on its own.

Servings and timing

This recipe makes 2 to 3 servings. It takes me about 10 minutes to prep and mix everything—no cooking needed, just quick and easy.

Variations

Sometimes I add chopped hard-boiled egg for extra protein or throw in some shredded carrots or apple for sweetness and crunch. For a Mediterranean twist, I mix in olives, cherry tomatoes, or feta. I’ve also used hummus instead of yogurt when I want something creamier and dairy-free.

Storage/Reheating

I store the tuna salad in an airtight container in the fridge for up to 3 days. It tastes even better after the flavors sit for a bit. I don’t recommend freezing it, and there’s no need to reheat—it’s best served cold. Healthy Tuna Salad

FAQs

Can I use mayo instead of Greek yogurt?

Yes, if I want a classic flavor with a bit more creaminess, I sometimes do half mayo, half Greek yogurt to lighten it up while keeping that familiar taste.

Is this tuna salad good for meal prep?

Definitely. I make a batch at the start of the week and use it in sandwiches, wraps, or on salads. It holds up well in the fridge.

What kind of tuna is best?

I usually go for canned tuna in water for a lighter option, but tuna in olive oil works too if I drain it well. Chunk light or albacore both work great.

How do I make it dairy-free?

I use mashed avocado or dairy-free yogurt instead of Greek yogurt. It still turns out creamy and flavorful.

Can I make it low-carb or keto?

Yes, I serve it in lettuce wraps, cucumber boats, or just eat it by the spoonful. It’s naturally low in carbs when served without bread.

Conclusion

Healthy tuna salad is a quick, delicious way to enjoy a high-protein, nutrient-rich meal that doesn’t sacrifice flavor. I love how easy it is to throw together and how versatile it can be. Whether I’m packing lunch or whipping up a light dinner, this version of tuna salad always leaves me satisfied and energized.