Greek Yogurt Tuna Salad (Printer-Friendly)
Protein-rich tuna with tangy Greek yogurt, celery, red onion, and dill. Quick, fresh, and satisfying.
# List of Ingredients:
→ Seafood
01 -
2 cans (5 oz each) tuna in water, well drained
→ Dairy
02 -
1/2 cup plain Greek yogurt (2% or full-fat preferred)
→ Produce
03 -
1/4 cup celery, finely chopped
04 -
2 tablespoons red onion, finely chopped
05 -
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
→ Condiments & Spices
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon garlic powder
08 -
Salt and black pepper, to taste
# Preparation Steps:
01 -
Open and drain both cans of tuna completely, pressing with a fork to remove excess water. Transfer to mixing bowl and flake into small, even pieces.
02 -
Add Greek yogurt, celery, red onion, dill, Dijon mustard, and garlic powder to the flaked tuna. Mix thoroughly until the mixture is creamy and uniform.
03 -
Taste and season with salt and black pepper, starting with 1/4 teaspoon salt, adjusting to preference. Optionally, add a squeeze of fresh lemon juice for brightness.
04 -
Serve immediately or cover and refrigerate for at least 30 minutes to meld flavors. Store in an airtight container up to 3 days.
# Additional Suggestions:
01 -
Refrigerate before serving to enhance flavor blending. Best consumed within 3 days for freshness.