Description
Discover the ultimate tuna salad recipe made with Greek yogurt, mayo, lemon, and fresh herbs—ideal for light lunches or meal prepping. Find out how long tuna salad stays fresh, plus tips for keeping it safe and delicious.
Ingredients
Creamy Lemon Dressing
4 tbsp (60 g) Greek Yogurt
4 tbsp (60 g) Mayonnaise
1 tsp (5g) Dijon Mustard
1/4 tsp Cayenne Pepper, optional
1 Lemon, zest and juiced
3 tbsp (45 ml) Lemon Juice
1 tbsp Flat Leaf Parsley, finely chopped
For The Tuna Salad
400 g (14 oz) Can Cannellini Beans, drained and rinsed
450 g (14 oz) Canned Tuna in Brine, drained and flaked
2 Green Onions (Scallion), sliced thinly
1/2 cup (100g) Celery, finely chopped
12 Cherry Tomatoes, washed and cut in half
1 tbsp (10g) Capers, coarsely chopped
8 Black Olives, de-pipped and quartered
250 g Arugula or Baby Spinach, washed for serving
Instructions
Make the Dressing
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Combine the yogurt, mayonnaise, mustard, cayenne pepper, lemon zest, lemon juice and parsley in a small bowl.
Make the Tuna Salad
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Combine the beans, tuna, green onions, celery, cherry tomatoes, capers, and olives in a large bowl.
Serve and Enjoy!
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Divide baby spinach and tuna salad among serving bowls, drizzle with dressing.
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Or combine tuna salad and dressing and serve on seeded bread with baby spinach or arugula.
Notes
Storage Instructions
Refrigerate: It is very important to always keep shop bought as well as homemade tuna salad refrigerated. Bacteria grow rapidly between 40°F (4°C) and 140°F (60°C). Store in an airtight container for 2-3 days.
Freezing: Leftover tuna salad doesn’t freeze well; the dressing and crunchy additions may split, go limp, and become mushy.
- Prep Time: 10 - 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 1.8 g
- Sodium: 675.3 mg
- Fat: 11.1 g
- Carbohydrates: 13.4 g
- Protein: 26.3 g
- Cholesterol: 41.5 mg
