Ingredients
Scale
- 2 cans (5 ounces each) skipjack or albacore tuna in water, drained
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon avocado oil mayonnaise (optional, for extra creaminess)
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Step 1: Prepare the Tuna. Open the cans of tuna and drain the water completely. Place the drained tuna into a medium mixing bowl. Use a fork to break up the large chunks until the tuna is flaked and consistent in texture.
- Step 2: Chop the Vegetables. Finely dice the celery and red onion. Ensuring these are cut into small, uniform pieces helps distribute the crunch and flavor evenly throughout the salad. Add the vegetables to the bowl with the tuna.
- Step 3: Add the Creamy Base. Add the Greek yogurt, optional mayonnaise, Dijon mustard, and lemon juice to the bowl. These ingredients provide the moisture and the “zing” that makes the salad flavorful and creamy without being heavy.
- Step 4: Season and Mix. Sprinkle in the fresh parsley, salt, and black pepper. Use a large spoon or fork to stir everything together until all ingredients are well combined and the tuna is thoroughly coated in the dressing.
- Step 5: Chill and Serve. You can serve the salad immediately, but for the best flavor, cover the bowl and let it chill in the refrigerator for about 15 to 30 minutes. This allows the flavors to meld together perfectly.
- Cook Time: 10 minutes
- Diet: Low-Carb, Keto-Friendly