Ingredients
Scale
- 4 6 ounces cans tuna, packed in water
- 1 cup plain greek yogurt, 2%+ fat
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon red wine vinegar, or lemon juice
- 1/4 cup red onion, minced
- 2 large celery ribs, diced
- 2 tablespoons dill, finely chopped
- 1 small garlic clove, grated
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, combine Greek yogurt, Dijon mustard, vinegar, red onion, celery, dill, garlic, smoked paprika, salt, and pepper. Stir until well mixed.
- Drain the tuna cans thoroughly by pressing hard onto the lids to remove excess liquid.
- Add the drained tuna to the bowl with the Greek yogurt mixture. Flake the tuna with a fork and mix well until incorporated.
- Cover the bowl and refrigerate for about an hour to allow the flavors to meld together.
- Serve the tuna salad cold, either in a sandwich or on a bed of lettuce.
Notes
Feel free to adjust the spices according to your taste preferences.
This salad can be stored in the refrigerator for up to 3 days for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.