Tuna Salad with Greek Yogurt
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The first year I lived alone in France, lunch was whatever I could throw together without really cooking — and tinned tuna got me through a lot of them. This tuna salad recipe with greek yogurt is the version I eventually settled on: swap the mayo for Greek yogurt and you get the same creamy bowl with more protein, a brighter tang, and fewer calories — no sad, dry "diet" version in sight. Add lemon, a little Dijon, fresh dill, and something crunchy, and it comes together in the time it takes to drain the tins.
Why Greek yogurt beats mayo here
Mayo is mostly oil, so it coats the tuna but adds little else. Full-fat Greek yogurt brings creaminess *plus* protein and a gentle sourness that does what mayo always needed a squeeze of lemon to fake. The Dijon and lemon sharpen it; the celery and onion give the crunch. It's lighter, but not in the joyless sense — it's just doing more with each spoonful.
Use full-fat Greek yogurt, not the 0% stuff. The fat is what makes it taste like a treat instead of a punishment — and it keeps you full. This is real food, not a compromise.
Tuna is also one of the easiest ways to get omega-3s and lean protein into a weekday lunch, and Greek yogurt only adds to the protein — which is why this one quietly fits a high-protein day.
Substitutions and swaps
- Half and half: if you're easing off mayo, use half yogurt, half mayo at first.
- More crunch: add diced cucumber, a few capers, or chopped pickle.
- Herbs: dill is classic with fish; parsley or chives work too.
- Make it a plate: serve alongside a Greek cucumber tomato salad for a fresh, protein-packed lunch.
Make ahead and storage
This is great for meal prep — make it in the morning and it's lunch for two or three days. Keep it covered and cold, and refresh it with a squeeze of lemon before serving if it looks thick.
What to serve with it
It's a light main or a generous side. Build a Salads & Sides spread around it, lean on it for our high-protein dinners, or see how it fits a balanced plate in the Mediterranean diet dinner guide.
Tuna Salad with Greek Yogurt
A tuna salad recipe with Greek yogurt instead of mayo — creamy, high-protein, and ready in 10 minutes, with lemon, dill, and a bit of crunch.
10 min
0 min
10 min
4
Ingredients
- 2 cans tuna (in water or olive oil), well drained
- 1/2 cup full-fat Greek yogurt
- 1 tsp Dijon mustard
- Juice of half a lemon
- 1 celery stalk, finely diced
- 2 tbsp finely diced red onion
- 2 tbsp chopped fresh dill or parsley
- Sea salt and black pepper
Method
- 1.Drain the tuna really well and flake it into a bowl with a fork.
- 2.In a small bowl, stir together the Greek yogurt, Dijon mustard, and lemon juice.
- 3.Fold the yogurt dressing into the tuna along with the celery, red onion, and herbs.
- 4.Season with salt and pepper, taste, and add a little more lemon if it needs lift. Serve.
Frequently asked questions
- Can I use Greek yogurt instead of mayo in tuna salad?
- Yes — that's the whole point. Greek yogurt gives the same creaminess with more protein and a pleasant tang, for fewer calories. Use full-fat for the best texture, and a teaspoon of Dijon plus a squeeze of lemon rounds it out so you don't miss the mayo.
- How long does tuna salad with Greek yogurt keep?
- Two to three days, covered, in the fridge. The lemon keeps it bright — give it a quick stir before serving. Don't leave it out at room temperature for long.
- What do I serve it with?
- Pile it on toasted bread, spoon it into lettuce cups or a pita, serve it over greens, or keep it simple with crackers and cucumber slices.
