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Creamy Greek-yogurt tuna salad with celery, red onion and dill on toasted whole-grain bread with a lemon wedge

Tuna Salad Recipe: 15-Minute No-Cook Healthy Lunch

A creamy, tangy tuna salad made with Greek yogurt instead of mayo, brightened with Dijon, lemon and fresh dill. No cooking, 15 minutes, and it keeps in the fridge for easy lunches all week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans water-packed tuna 5 oz each, drained well
  • 3/4 cup plain Greek yogurt 2%
  • 1 tbsp Dijon mustard smooth or grainy
  • 1 tbsp fresh lemon juice from about 1/2 lemon
  • 1/4 cup celery finely chopped, about 1 stalk
  • 2 tbsp red onion finely chopped
  • 2 tbsp fresh dill chopped
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 8 slices whole-grain bread toasted, for serving

Method
 

  1. Drain the tuna in a colander, pressing gently to remove excess liquid. Flake it into a medium bowl.
  2. Add the Greek yogurt, Dijon, lemon juice, salt and pepper and stir until creamy and evenly combined.
  3. Fold in the celery, red onion and dill.
  4. Taste and adjust with a squeeze of lemon or a pinch of salt. Let sit 10 minutes so the flavors meld, or cover and refrigerate up to 3 days.
  5. Serve on toasted whole-grain bread, in lettuce cups, or over greens.