Go Back
+ servings
featured image for this recipe.
Print

Tuna Salad with Greek Yogurt

Tuna salad with greek yogurt is an easy lunch recipe that is way more exciting than boring sandwiches or salads! Quick to make in just 5 minutes, this healthy tuna salad recipe with no mayo is perfect to make ahead.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Servings 2 servings
Calories 199kcal
Author Lyndsey

Ingredients

  • 1 can skipjack tuna
  • ½ Greek yogurt more or less depending on your preference
  • cup diced celery
  • 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!

Nutrition

Serving: 1cup | Calories: 199kcal | Carbohydrates: 7.9g | Protein: 27g | Fat: 6.2g