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No-mayo tuna salad with Greek yogurt, celery and pickles in a white bowl on a light wood table

No-Mayo Tuna Salad with Greek Yogurt in 15 Minutes

A bright, creamy tuna salad made with Greek yogurt instead of mayo, ready in about 15 minutes and packed with protein for easy lunches. It keeps for days in the fridge, so it works as a make-ahead meal prep staple.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans solid white tuna in water 5 oz each, drained well
  • 1/2 cup plain Greek yogurt 2% or whole milk
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice about 1/2 lemon
  • 1/3 cup celery finely chopped, about 1 large stalk
  • 2 tbsp red onion finely chopped
  • 2 tbsp dill pickles finely chopped
  • 1/4 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 8 slices whole-grain bread or lettuce cups, for serving

Method
 

  1. Drain the tuna well, then flake it into a medium bowl with a fork.
  2. Stir in the Greek yogurt, Dijon mustard, and lemon juice until evenly combined.
  3. Fold in the celery, red onion, and dill pickles, then season with salt and black pepper to taste.
  4. Serve right away on whole-grain bread or in lettuce cups.
  5. For meal prep, refrigerate the salad in an airtight container up to 4 days and assemble sandwiches fresh.