Ingredients
2 cans (5 oz each) tuna, drained
1/2 cup plain Greek yogurt (non-fat or low-fat)
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh dill
1 stalk celery, finely diced
1/4 red onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 2 hard-boiled eggs, sliced
Optional: 2 cups mixed greens or lettuce for serving
Instructions
In a large mixing bowl, combine the drained canned tuna with Greek yogurt, lemon juice, chopped fresh dill, and red onion.
Stir well to combine until the mixture is consistent but still has some texture from the tuna flakes.
Add salt and pepper to taste, then gently fold in the diced celery.
Optional: Gently fold in chopped hard-boiled eggs for added protein and texture.
Serve the salad on its own or over a bed of mixed greens.
Chill in the refrigerator for 5-10 minutes before serving for best texture and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Greek yogurt can be substituted with mayonnaise for a richer version.
Feel free to add other veggies like cucumber or bell peppers for more crunch.
For extra freshness, garnish with chopped chives or additional dill before serving.
- Prep Time: 10
- Category: High Protein Meals
- Method: Mixing
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 35mg