Flaked tuna gets tossed with creamy Greek yogurt, a bit of olive oil, and tangy Dijon for a dressing that's rich without feeling heavy. Crisp celery, red onion, and a handful of parsley add crunch and freshness, while a touch of lemon juice and zest keeps every bite bright. A pinch of turmeric gives the salad a warm color and subtle earthiness that makes it feel a little more special than your average tuna scoop. Pile it over leafy greens, tuck it into lettuce cups, or scoop it up with crackers for an easy, protein-packed lunch. Since there's no mayonnaise or egg-based binder in sight, this version is a solid pick for an egg free kitchen. It keeps well for a couple of days in the fridge, so it's an easy one to make ahead for quick meals all week.
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Drain the tuna thoroughly, then turn it into a large mixing bowl and break it apart with a fork until no large chunks remain.
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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