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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


  • 1 can skipjack tuna
  • ½ Greek yogurt more or less depending on your preference
  • cup diced celery
  • cup diced grapes
  • salt + pepper to taste


  • 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.


  • 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!


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