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Healthy tuna salad in white bowl with celery pickles and Greek yogurt

Healthy Tuna Salad (High Protein)

This healthy tuna salad is bright, refreshing, and packed with protein. Made with Greek yogurt for added tang and only 10 minutes of prep time.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 21 oz canned tuna packed in water, drained well
  • 1/3 cup purple onion diced into 1/4-inch pieces
  • 2 medium dill pickles diced into 1/4-inch pieces
  • 2 stalks celery diced into 1/4-inch pieces
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon salt adjust to taste
  • 1 teaspoon ground black pepper adjust to taste
  • 1/3 cup Greek yogurt plain, full-fat or 2%
  • 1/4 cup mayonnaise

Equipment

  • large bowl
  • fork
  • Knife and cutting board
  • Can opener

Method
 

  1. Drain the canned tuna thoroughly by pressing with a fork against the side of a strainer. Transfer to a large bowl and break into small, uniform flakes with your fork.
  2. Dice the purple onion, celery, and dill pickles into evenly-sized pieces (about 1/4-inch). Add them to the bowl with the tuna and toss gently to distribute.
  3. Add the Greek yogurt, mayonnaise, Dijon mustard, salt, and black pepper to the bowl.
  4. Stir the salad with a gentle folding motion until well-combined, keeping the tuna in nice chunks rather than mashing it.
  5. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately on lettuce leaves, with crackers, or between slices of bread.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Storage: Keep in an airtight container in the refrigerator for 2-3 days. Best served cold or at room temperature.
Variations: Use all Greek yogurt for a lighter version, or add fresh herbs like dill, parsley, or chives. Stir in half a ripe avocado or 1 cup chickpeas for extra nutrition.
Tuna Tips: Choose low-sodium, water-packed, wild-caught tuna when possible. Light tuna has less mercury than white albacore.
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