My recipe for this Healthy Tuna Salad is definitely one you must try! A classic tuna salad is a crowd-pleaser and a dish so many people love! It can be a little heavy with a large amount of mayonnaise traditionally used so I've created a much lighter version that is still lovely and creamy.
It's great for a lunch as a sandwich filling, and can also be made in a wrap, lettuce cups, and on crackers.
It's also perfect to make in advance as a meal prep option for work or busy lifestyles.
Ingredients to Make Healthy Tuna Salad
- Tuna, which is the star of the show! I prefer to use tuna in olive oil however springwater can also be used
- Celery gives a beautiful crunch and freshness
- Onion, I prefer using red onion for its pop of colour and sweetness.
- Walnuts, give a nice crunchy texture and adds to the dish
- Dill, fresh dill always is best for its lovely herby flavour and scent. However not to worry, dried dill can also be used.
- Mayonnaise, my preferred mayonnaise to use is whole-egg. For a lighter option, light mayonnaise can also be used.
- Greek Yoghurt, adds to the thick creaminess and by using Greek yoghurt, you won't need as much mayonnaise as traditionally used.
- Lemon, a squeeze of lemon right before serving gives a beautiful fresh zest to the dish!
- When opening the tuna cans, I like to discard some of the excess oil, this is optional
- Make sure to cut the vegetables into very small cubes as you don’t want big chunks of onion or celery in each bite.
- Don’t add the lemon juice to the dressing as it will make it very runny due to the acid from the lemon. It’s best to add it when the mixture is already all combined with the tuna salad upon serving
- If eating the days after, mix on the day of serving so the dressing is all nicely combined as the dressing can be left at the bottom
Greek yoghurt is a great substitute for mayo, or alternatively, you can make a lighter dressing by mixing equal parts of mayo and yoghurt together
It's great to serve in a sandwich, wrap, lettuce wraps or on crackers
Store in the fridge in an air tight container for up to 3 to 4 days
More Salad Recipes
- Chickpea Avocado Salad
- Mediterranean Pasta Salad
- Shirazi Salad
- Rocket Pear and Parmesan Salad
- Strawberry Spring Salad
Healthy Tuna Salad
- 180 g canned tuna (I prefer tuna in olive oil)
- 1 celery stick
- ½ red onion
- ¼ cup walnuts
- 3 sprigs of fresh dill
- Chilli (optional)
- 2 tablespoon Greek yoghurt
- 2 tablespoon whole egg mayonaise
- Sea salt to taste
- Squeeze of fresh lemon
- Chop the celery, onion and walnuts into small cubes
- Remove dill leaves from the stems and chop up finely
- In a bowl add the tuna, celery, onion, walnuts, dill and chilli (optional). Mix together until well combined
- In a separate ramekin, make the dressing by adding the yoghurt, mayonnaise and sea salt. Mix together to create a thick creamy consistency
- Pour the dressing over the tuna mixture and mix all together
- Before serving, add a squeeze of lemon. I love to serve in a sandwich using sourdough bread, smashed avocado, lettuce, sliced tomato, followed by the tuna mixture. Yum!!