Tuna salad with greek yogurt is an easy lunch recipe that is way more exciting than boring sandwiches! Quick to make in just 5 minutes, this healthy tuna salad recipe with no mayo is perfect to make ahead.
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Lunch is one of the more challenging meals for me to plan so when I create a recipe like rotisserie chicken salad or buffalo chicken lettuce wraps, I get so excited!
Whether it's during the busy school year or during the summer, I love having an easy lunch recipe ready for me in the fridge! This no mayo tuna takes literally no time to put together and can be prepped for an entire week of healthy lunches - no boring sandwiches in sight!
If you need ideas for what to serve with salad, check out our entire collection of healthy summer recipes including our collection of easy summer meals that pair well with this recipe - many of them are gluten-free!
What Makes This Recipe Work
- The flavors and textures cannot be beat! Creamy and tangy tuna mixed with sweet grapes and crunchy celery will keep your taste buds pleased!
- You can customize it to your own preferences! Swap grapes for cranberries or apples and celery for bell pepper or cucumbers.
- It is a filling, high protein lunch that is low in calories and fat making it lightened up compared the traditional recipe.
- This recipe is incredibly creamy and you won't miss the mayo!
- Boring lunches be gone! No mayo tuna salad jazzes up lunch giving you plenty of options for serving - open faced on toast as a tuna melt, with crackers, in a tortilla wrap, wrapped in lettuce, on a bed of spring mix or arugula and more!
- You can make this no mayo tuna salad in 5 minutes on the weekend and have a delicious healthy lunch for the week!
- Easy to make dairy free tuna salad by using dairy free yogurt.
What You Need to Make This Recipe
One of the things I love about this recipe is how simple it is! In fact, you may have many of these ingredients in your pantry right now.
- Tuna: Skipjack, albacore or chunk light tuna as well as tuna packed in water work best for this recipe. This article by epicurious about the best tuna for you and the environment has some great information about how to pick the best tuna.
- Grapes: May substitute apple if you do not have grapes.
- Greek Yogurt: Dairy free can be used if desired. Look for a yogurt that has probiotics if you want to!
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Combine all of the ingredients in a bowl with a lid. Season with salt & pepper and stir until well combined. Refrigerate before serving.
Expert Tips
- Serving Ideas: Serve over a piece of whole grain toast, eat with whole wheat crackers, on top of a bed of lettuce or spoon into lettuce leaves for a low carb version.
- Dice celery and grapes into bite-sized pieces to make the them easier to chew and the texture more creamy with a bit of delicious crunch!
- Storage tips: Store in an airtight container in the refrigerator for up to 5 days.
- Select canned tuna or tuna pouches packed in water, not oil.
- If you like pickles you can also add in sweet pickle relish for a sweet flavor!
- Top with fresh herbs like dill, chives, parsley or cilantro.
FAQs
Healthy tuna salad without mayo can be made with just Greek yogurt or you can substitute half of the mayonnaise with Greek yogurt.
You can make dairy free tuna salad by using dairy free plain yogurt or mashed avocado. I use mashed avocado at times and it gives it excellent flavor and texture.
Can you? Yes. Should you? Probably not as it will get pretty watery and lose some flavor.
This Greek yogurt tuna salad lasts about 3-5 days in the refrigerator. This makes it a great make ahead recipe for healthy meal prep for the week!
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Tuna Salad with Greek Yogurt
Ingredients
- 1 can skipjack tuna
- ½ Greek yogurt more or less depending on your preference
- ⅓ cup diced celery
- ⅓ cup diced grapes
- salt + pepper to taste
Instructions
- Drain canned tuna and combine all ingredients in a large container with a lid. Season with salt + pepper to taste.
- Store covered in refrigerator for 3-5 days.
Notes
- Serving Ideas: Serve over a piece of whole grain toast, eat with whole wheat crackers, on top of a bed of lettuce or spoon into lettuce leaves for a low carb version.
- Dice celery and grapes into bite-sized pieces to make the them easier to chew and the texture more creamy with a bit of delicious crunch!
- Storage tips: Store in an airtight container in the refrigerator for up to 5 days.
- Select canned tuna or tuna pouches packed in water, not oil.
- If you like pickles you can also add in sweet pickle relish for a sweet flavor!
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