Dairy Free Tuna Salad with Greek Yogurt

Total time15 min

Prep time15 min

Cook time0 min

This tuna salad gets its creamy texture and tang from a bright, citrusy dressing instead of the usual mayo-heavy base, with Dijon mustard, fresh lemon juice, and zest doing the heavy lifting. Flaked tuna is folded together with crisp celery, red onion, and parsley for crunch and freshness in every bite, while a pinch of turmeric adds warmth and a gorgeous golden hue. Extra-virgin olive oil rounds out the dressing with a silky finish, and diced cucumber is a great optional add-in for even more crunch. Scoop it over leafy greens, tuck it into lettuce cups, or pile it onto crackers for an easy, protein-packed lunch. It's a simple, well-balanced recipe that fits neatly into a dairy free routine, and it keeps well in the fridge for quick meals throughout the week.

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Ingredients

4 servings

2 cans (5 oz each) tuna packed in water, drained
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⅓ cup full-fat plain greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
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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