Paleo Tuna Salad with Greek Yogurt

Total time15 min

Prep time15 min

Cook time0 min

Flaky tuna gets folded with bright lemon juice and zest, a good drizzle of olive oil, and a spoonful of Dijon mustard for tang, then tossed with crunchy celery, red onion, and fresh parsley. A pinch of turmeric adds warm color and depth, while diced cucumber keeps every bite crisp and cool. It's a fast, no-cook lunch that comes together in one bowl and tastes fresher than anything from a deli case. Pile it over crunchy lettuce cups or a bed of leafy greens for a light, protein-packed meal that fits neatly into a Paleo kitchen. Leftovers hold up well in the fridge, so it's worth doubling for easy make-ahead lunches all week.

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Ingredients

4 servings

2 cans (5 oz each) tuna packed in water, drained
StarKist Solid White Albacore Tuna in Water, 5 oz Starkist Chunk Light Tuna In Water 25% Less Sodium - 5 OZ Genova Yellowfin Tuna in Water and Sea Salt - 5 Oz Essential Everyday Tuna, in Water, Chunk Light 5 oz Polar Solid White Albacore Tuna In Water 5oz
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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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