American · Lunch · Dinner · Snack
Tuna Salad
Flaky canned tuna tossed with crisp celery, red onion and fresh dill in a tangy yogurt-lemon dressing. Pile it on a bed of crunchy greens, or onto whole-grain toast for a hearty sandwich.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 23% · Fat 26% · Protein 51%
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Ingredients
For 4 servings- 2 cans (5 oz each), drained230 gCanned light tuna in water, drained
- 2 stalks80 gCelery, finely diced
- 1/4 small onion30 gRed onion, finely diced
- 1/3 cup95 gPlain nonfat Greek yogurt
- 2 tbsp30 gReduced-fat mayonnaise
- 1 tsp5 gDijon mustard
- 1 tbsp15 gLemon juice
- 2 tbspFresh dill, chopped
- 1/4 tspSalt
- 1/4 tspBlack pepper, ground
- 4 cups120 gMixed salad greens
- 1 cup150 gCherry tomatoes, halved
- 1/2 medium150 gCucumber, sliced
- 4 slices130 gWhole-wheat bread, toasted (optional)
Steps
- 1
Drain the tuna well, pressing out excess liquid, and flake it into a mixing bowl with a fork.
- 2
In a small bowl, whisk the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth.
- 3
Add the diced celery, red onion and chopped dill to the tuna.
- 4
Pour the dressing over the tuna mixture and fold gently until evenly coated.
- 5
Taste and adjust with a little more lemon juice or pepper if needed.
- 6
Divide the salad greens, cherry tomatoes and cucumber between four plates.
- 7
Spoon the tuna salad on top of the greens and serve.
- 8
If using bread, toast the slices and spread the tuna salad on them instead, serving the vegetables on the side.
- 9
Refrigerate any leftovers in a covered container and eat within 2 days.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, replace the Greek yogurt with extra mayonnaise or a plain unsweetened dairy-free yogurt.
- Use drained canned salmon or chickpeas mashed with a fork instead of tuna for a different protein.
- Serve it only on the greens, or on bread labelled gluten-free, and check that your mayonnaise and mustard are labelled gluten-free too, for a gluten-free meal.
- Swap the fresh dill for 2 teaspoons of dried dill or chopped parsley if fresh dill is hard to find.
Storage
Refrigerate the tuna salad in a covered container within 2 hours and eat it within 2 days, keeping it cold and never leaving it out for long. Do not freeze it, and assemble sandwiches just before eating so the toast stays crisp.
Make ahead
Mix the tuna salad up to a day ahead and keep it covered in the fridge, and wash and dry the greens and vegetables in advance. Toast the bread and assemble the plates or sandwiches just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishCeleryMilkEggsMustardGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (228 g) | Per 100 g | |
|---|---|---|
| Calories | 113 kcal | 50 kcal |
| Protein | 15 g | 6.6 g |
| Carbohydrates | 6.8 g | 3 g |
| of which sugars | 3.6 g | 1.6 g |
| Fiber | 1.6 g | 0.7 g |
| Fat | 3.4 g | 1.5 g |
| of which saturated | 0.5 g | 0.2 g |
| Sodium | 393 mg | 172 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
