Best Tuna Salad (Easy & Healthy)

Quick summary

So simple and tasty Tuna salad The recipe is lightened with Greek yogurt, full of crispy vegetables and dill cucumbers, lightened and perfect for sandwiches, wraps or snacks with crackers. It comes together in a few minutes and is a classic lunch that you come back to!

Leaf of the tuna in a bowl with a spoon.

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The only recipe of the tuna salad you need

Do you do Really Do you need a different tuna salad recipe? The answer is absolutely yes.

I know I know –Tuna salad Don’t scream exactly. It is one of these old-school lunch foods that fly under the radar. But listen to me … that’s not Your average tuna salad. That is THE Tuna salad. The one you keep doing because it’s just so good.

It is creamy (but not too creamy), has the perfect amount of crunch and is full of fresher, brisk taste. We open things a little with Greek yogurt, but still keep a touch of Mayo for this classic taste. Then we add crispy celery, red onions, spice dill cucumbers, a little parsley for freshness and just enough dijon and lemon juice so that it sing.

The best thing about it? It is made from basic ingredients that you probably already have in your fridge and in your pantry, so it is easy to whip at any time. Regardless of whether you are eating for lunch or prepare for the week, this tuna salad always delivers.

It is quick, simple, endlessly versatile and perfect for everything, from busy lunch to snacks to school to spontaneous picnic sandwiches. Honest? It is one of these recipes that I never get tired of.

Ingredients that you need (with helpful notes)

Preserves and ingredients in bowls to make tuna salad.

Tuna doses: I recommend solid white albacore in water, peel it off! You can exchange your favorite tuna.
Unadorned Greek yogurt: Add creaminess and a thrust of the protein.
mayonnaise: Only a bit does a long way for this classic tuna salad.
celery: Add a satisfactory crunch. Chop finely so that it mixes well.
Red onion: Bring a splash of color and a sharp taste. You can soak it in water for a few minutes to train it if it is preferred.
Dill cucumbers or enjoy: Do not skip the cucumbers, add the perfect, lively kick. You can chop dill cucumbers or use cucumber relish.
Fresh parsley: A little freshness is enough a long way, chop it fine.
Dijon mustard: Add depth and some zipper.
Lemon juice: The whole dish lights up! Use fresh lemon juice, not filled.

Tips for the best tuna salad

Use high quality tuna. It makes a big difference. Find a white albacore packed in water to get the cleanest taste and solid texture.
Drain the tuna well. Press excess liquid so that your salad is not watery.
Adjust it. Add chopped hard -boiling eggs, chopped apples, capers or a little fresh dill or even minced meat Jalapeño for a little kick!
Relax before serving. If you let the salad rest in the fridge for 20 to 30 minutes, you can merge the flavors and even better.
Double it for the preparation of meals. It lasts up to 3 days in the fridge and makes great lunch for the week.

How to serve tuna salad

This tuna salad is not only for sandwiches (although we also recommend it!). Here are some of our favorite methods to enjoy it:

Classic sandwiches or wraps: Stack the tuna salad on wholemeal or sourdough bread with salad, tomatoes and avocado – or whatever your favorite -sandwich fixation. You can also roll it in a tortilla for a simple wrap or fill it in Pita bread for a funny handheld lunch.
Wraps salad: Keep the things low in carbohydrates by serving in crispy butter salad cups.
With crackers or chips: Perfect for a quick snack or a starter.
On a roasted bread: Try a tuna melt with a face open with a piece of cheddar over it!
Meal supply: Make a batch on Sunday and enjoy simple lunch throughout the week.

Salad

Tuna salad

This tuna salad is creamy, crispy and full of taste of dill cucumbers, fresh parsley and a hint of dijon. Lightened with Greek yogurt and finished in just 10 minutes. It is perfect for sandwiches, wraps or snacks with crackers!

2 (5 oz) Doses tuna, Drain (preferred albacore tuna packed in water)
1/4 cup Simple Greek yogurt
2 tablespoon mayonnaise
1/4 cup finely chopped celery
2 tablespoon Fine chopped red onion
2 tablespoon Damped dill cucumbers or cucumber relish
1 tablespoon Fine chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon Fresh lemon juice
Kosher salt and freshly ground black pepper, taste good

Add tuna, Greek yogurt, mayonnaise, celery, red onions, cucumber, parsley, dijon -mustard, lemon juice, salt and pepper in a medium -sized bowl. To meet well.
Serve on toast, in a sandwich or in a wrap or eat with crackers or eat fries.

How to store: Store all the remains in an airtight container in the refrigerator for up to 3 days. Stir it quickly before you get serving again.

Calories: 130KcalPresent Carbohydrates: 3GPresent Protein: 15GPresent Fat: 6GPresent Saturated fat: 1GPresent Polyunes unsaturated fat: 3GPresent Monoons unsaturated fat: 1GPresent Cholesterol: 29mgPresent Sodium: 305mgPresent Potassium: 176mgPresent Fiber: 0.4GPresent Sugar: 1GPresent Vitamin A: 87IUPresent Vitamin C: 1mgPresent Calcium: 32mgPresent Iron: 1mg