This no-mayo tuna salad with Greek yogurt is a high-protein healthy alternative to traditional tuna salad. Great for a quick lunch or a filling snack!
Since tuna salad is traditionally made with mayonnaise and I’m not the biggest fan of mayo, I wanted to recreate a no-mayo tuna salad. To replace the creamy texture that mayo adds to tuna salad, this recipe uses Greek yogurt and avocado chunks. For some crunchiness, there are diced cucumbers, bell peppers, and celery.
This Greek yogurt tuna salad has some lemon juice and Dijon mustard for a little bit of acidity and to lighten up the flavor!
Altogether, this no-mayo tuna salad is a healthy, high-protein option for lunch, and can even be made ahead of time, so it’s great for meal prep!
Tuna Salad Ingredients
- Canned tuna: Tuna canned in water is best for this recipe, rather than tuna canned in oil.
- Greek yogurt: Plain Greek yogurt, either 2% or full-fat is best in this recipe. A great way to add more protein to this high-protein tuna salad.
- Lemon juice: Freshly squeezed lemon juice tastes much better than the pre-packaged kind.
- Dijon mustard: The Dijon mustard adds a delicious tang to the recipe.
- Celery, bell pepper, cucumber: These veggies are great for a nice crunch, plus the extra nutrients don’t hurt!
- Avocado: Adds a nice, creamy texture to the tuna salad.
- Parsley: Fresh herbs like parsley always are always a nice finishing touch to recipes, and the parsley in this tuna salad is no exception.
How to Make Tuna Salad with Greek Yogurt
This high-protein tuna salad is so easy to make. It only requires one bowl and a fork (plus the ingredients, of course!).
First, chop and dice all of your veggies: dice 1 celery stalk, ½ bell pepper, ¼ English cucumber, and chop the parsley. Cut ¼ avocado into cubes.
Open the can of tuna and drain the liquid into the sink. I usually drain the liquid by squeezing the lid against the canned tuna contents. Then, scoop out the canned tuna into a large bowl and “shred” it with a fork.
Add the remaining ingredients (Greek yogurt, lemon juice, Dijon mustard, celery, avocado, parsley) into the bowl. Combine the ingredients and mix together with a fork. Season with salt and pepper to taste.
Store leftover tuna salad in an airtight container in the fridge. Make sure to refrigerate immediately or at least within 2 hours of preparing the tuna salad.
How long will tuna salad last in the refrigerator?
According to Foodsafety.gov, tuna salad can last in the refrigerator for 3-4 days (source).
Variations and Substitutions
- Make it gluten-free: This recipe is already gluten-free, so no changes need to be made.
- Make it dairy-free: Swap out the Greek yogurt for a vegan yogurt to make this recipe dairy-free.
- Change up the veggies! Feel free to take out any of the veggies in the tuna salad, or change the proportion of each veggie to your preference.
What to Serve with No-Mayo Tuna Salad
You can serve this tuna salad in so many ways:
- On a piece of toasted whole grain bread (or bread of your preference)
- As a sandwich with two pieces of bread and lettuce in the middle
- On romaine lettuce leaves for a low-carb snack
- With crackers as a dip
- In a whole wheat wrap
- Stuffed into bell peppers or avocados
- Stuffed into pita pockets
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More Healthy Lunch Recipes:
- Margherita Flatbread Pizza
- Shrimp Taco Salad Bowl
- Quinoa Black Bean Avocado Salad
- Mediterranean Shrimp Salad
- Chickpea Avocado Salad
Tuna Salad with Greek Yogurt (No Mayo)
- ⅓ cup plain Greek yogurt
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- 1-4 ounce can tuna, canned in water, drained
- ⅓ cup diced celery (1 celery stalk)
- ½ bell pepper, diced
- ¼ English cucumber, diced
- ¼ avocado, cubed
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Combine all ingredients in a large bowl.
- Season with salt and pepper to taste.
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