Tuna Salad
Published on September 24, 2025
Quick Summary
This easy and delicious Tuna Salad recipe is lightened up with Greek yogurt, packed with flavor from crunchy veggies and dill pickles, and perfect for sandwiches, wraps, or snacking with crackers. It comes together in minutes and is a classic lunch staple you’ll come back to again and again!
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Pin ItThe Only Tuna Salad Recipe You Need
Do you really need another tuna salad recipe? The answer is absolutely YES.
I know, I know—tuna salad doesn’t exactly scream excitement. It’s one of those old-school lunch staples that kind of flies under the radar. But hear me out… this is not your average tuna salad. This is THE tuna salad. The one you’ll find yourself making again and again because it’s just that good.
It’s creamy (but not too creamy), has the perfect amount of crunch, and is packed with fresh, zippy flavor. We lighten things up a bit with Greek yogurt, but still keep a touch of mayo for that classic taste. Then we add crunchy celery, red onion, tangy dill pickles, a little parsley for freshness, and just enough Dijon and lemon juice to make it sing.
The best part? It’s made with basic ingredients you probably already have in your fridge and pantry, so it’s easy to whip up anytime. Whether you’re making lunch in a hurry or prepping ahead for the week, this tuna salad always delivers.
It’s quick, easy, endlessly versatile, and perfect for everything from busy weekday lunches to post-school snacks to impromptu picnic sandwiches. Honestly? It’s one of those back-pocket recipes I never get tired of.
Ingredients You Need (with Helpful Notes)
- Canned Tuna: I recommend solid white albacore in water, be sure to drain it well! You can swap your favorite tuna.
- Plain Greek Yogurt: Adds creaminess and a boost of protein.
- Mayonnaise: Just a little bit goes a long way for that classic tuna salad richness.
- Celery: Adds a satisfying crunch. Finely chop so it blends well.
- Red Onion: Brings a pop of color and sharp flavor. You can soak it in water for a few minutes to mellow it out if preferred.
- Dill Pickles or Relish: Don’t skip the pickles, they add the perfect tangy kick. You can chop up dill pickles or use pickle relish.
- Fresh Parsley: A little freshness goes a long way, chop it finely.
- Dijon Mustard: Adds depth and a bit of zip.
- Lemon Juice: Brightens the whole dish! Use fresh lemon juice, not bottled.
Tips for Making the Best Tuna Salad
- Use high-quality tuna. It makes a big difference. Look for solid white albacore packed in water for the cleanest flavor and firm texture.
- Drain tuna well. Press out any excess liquid so your salad isn’t watery.
- Customize it. Add chopped hard-boiled eggs, chopped apples, capers, or a little fresh dill or even minced jalapeño for a little kick!
- Chill before serving. Letting the salad rest in the fridge for 20–30 minutes helps the flavors meld and makes it even better.
- Double it for meal prep. It keeps well in the fridge for up to 3 days and makes great grab-and-go lunches for the week.
How to Serve Tuna Salad
This tuna salad isn’t just for sandwiches (though we highly recommend that too!). Here are a few of our favorite ways to enjoy it:
- Classic Sandwiches or Wraps: Pile the tuna salad onto whole grain or sourdough bread with lettuce, tomato, and avocado—or whatever your favorite sandwich fixings are. You can also roll it up in a tortilla for an easy wrap, or stuff it into pita bread for a fun handheld lunch.
- Lettuce Wraps: Keep things low-carb by serving in crisp butter lettuce cups.
- With Crackers or Chips: Perfect for a quick snack or appetizer board.
- On Toasted Bread: Try an open-faced tuna melt with a slice of cheddar on top!
- Meal Prep: Make a batch on Sunday and enjoy easy lunches all week long.
Tuna Salad
Ingredients
- 2 (5 oz) cans tuna, drained (preferable albacore tuna packed in water)
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons diced dill pickles or pickle relish
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, add the tuna, Greek yogurt, mayonnaise, celery, red onion, pickles, parsley, Dijon mustard, lemon juice, salt, and pepper. Stir until well combined.
- Serve plain, on toast, in a sandwich or wrap, or eat with crackers or chips.
Notes
Nutrition
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