Anti Inflammatory Tuna Salad with Greek Yogurt
Creamy, bright, and loaded with feel-good ingredients, this tuna salad swaps out the usual mayo for full-fat Greek yogurt and a drizzle of extra-virgin olive oil — two ingredients that bring richness without the inflammatory baggage of conventional dressings. The result is a lighter, tangier base that still coats every flake of tuna beautifully. A squeeze of fresh lemon, a hit of Dijon, and a pinch of turmeric round things out with layers of flavor that taste anything but virtuous or boring. Turmeric and black pepper are a classic pairing for a reason — the pepper helps your body make the most of what turmeric has to offer, and together they give the salad a subtle warmth that keeps you coming back for another forkful. Finely diced celery, red onion, and fresh parsley add crunch and color, making this feel like a proper meal rather than a sad desk lunch. It serves four, comes together in one bowl with zero cooking required, and works equally well over leafy greens, tucked into lettuce cups, or scooped onto whole-grain crackers. This is the kind of recipe that makes eating well feel genuinely effortless.
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
- ⅓ cup full-fat plain greek yogurt
- 1 tbsp extra-virgin olive oil
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ¼ cup cucumber, finely diced (optional)
Instructions
- 1
Drain the tuna thoroughly, then turn it into a large mixing bowl and break it apart with a fork until no large chunks remain.
- 2
Add the Greek yogurt, olive oil, Dijon mustard, lemon juice, and lemon zest to the bowl. Stir until the tuna is evenly coated and the dressing is fully combined.
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