This Greek-inspired tuna salad is my go-to when I need a quick, protein-packed lunch that’s bursting with flavor. While classic tuna salad can sometimes taste bland, this version is anything but—thanks to fresh herbs, crunchy veggies, and a tangy yogurt dressing.
The secret? A creamy, herb-infused dressing made with Greek yogurt, Dijon mustard, fresh dill (or dried, in a pinch), lemon juice, and Worcestershire sauce. I prefer full-fat yogurt for its rich texture, but 2% works too.
For the perfect balance of crunch and freshness, I add celery, cucumber, and red onion—though I know some folks skip the celery (sacrilege, in my opinion!). The result is a light yet satisfying salad that’s delicious on sandwiches, stuffed in pita, or served over greens.
Prep Time: 15 minutes
Servings: 6
Diet: Gluten-Free
Allergens: Milk
Ingredients
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 Tbsp Dijon mustard
- ½ tsp dried dill weed (or 1 tsp fresh dill, chopped)
- 2 Tbsp lemon juice
- 1½ tsp Worcestershire sauce
- ¼ tsp each salt & pepper
- 2 celery stalks, diced
- 1 cucumber, diced
- ½ red onion, finely chopped
- 2 (7-oz) cans tuna, drained
