Tuna Salad
Recipe from Two Peas and Their Pod
This Tuna Salad is creamy, crunchy, and packed with flavor from dill pickles, fresh parsley, and a hint of Dijon. Lightened up with Greek yogurt and ready in just 10 minutes, it’s perfect for sandwiches, wraps, or snacking with crackers!
Servings: 4
Calories: 130kcal
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
How to Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again.
Nutrition
Calories: 130kcal | Carbohydrates: 3g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 305mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg