Greek-Inspired Tuna Salad
Looking for a fresh twist on a lunchtime favorite? This Greek-inspired tuna salad skips the mayo and brings in rich Greek yogurt for a lighter, zesty alternative. Enhanced with fresh herbs, a splash of lemon, and crunchy vegetables, it’s a flavorful option ideal for a quick meal any time of day.
Ingredients
Dressing:
- Plain Greek yogurt – 1 cup
- Dijon mustard – 1 tablespoon
- Dried dill (or 1 teaspoon fresh) – ½ teaspoon
- Fresh lemon juice – 2 tablespoons
- Worcestershire sauce – 1½ teaspoons
- Salt & black pepper – ¼ teaspoon each
Salad:
- Chopped celery stalks – 2
- Chopped cucumber – 1
- Diced red onion – ½
- Canned tuna, drained – 2 cans (7 oz each)
Directions
- Make the Dressing: In a mixing bowl, combine Greek yogurt, Dijon mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper. Whisk until the mixture is creamy and well-blended.
- Assemble the Salad: Gently stir in the chopped celery, cucumber, red onion, and tuna until everything is evenly coated with the dressing.
- Chill & Serve: Refrigerate until ready to enjoy—this gives the flavors time to develop. Serve it with your favorite bread, inside pita pockets, with crackers, or over crisp lettuce leaves.
This tuna salad is both nutritious and satisfying. What’s your favorite way to enjoy tuna salad?
