This healthy tuna salad without mayo is one of my go-to lunches. It’s made with Greek yogurt instead of mayonnaise, so it’s creamy, protein-packed, and a little lighter. Tossed with crunchy veggies and a squeeze of lemon, it’s fresh, flavorful, and comes together in under 10 minutes. Perfect on toast, in a wrap, open-faced tuna melt, or with crackers for an easy, satisfying meal.
In a mixing bowl, combine the tuna, yogurt, celery, red onion, carrots, parsley, Dijon mustard, salt and pepper.
Gently stir together until well combined.
Mix in 1 tablespoon of lemon juice. Then, taste and add more if desired.
Enjoy the tuna salad in a lettuce wrap, on its own, on an open-face piece of toast, or in a sandwich. I love this open-face tuna melt.
Notes
Tuna: White albacore in water gives the best texture and flavor. Be sure to drain it well.Greek yogurt: 2% is the sweet spot for creaminess without being too thick—use 0% or 5% based on your preference.Lemon juice: Start with 1 tablespoon, then adjust to taste. It really brightens everything up!Red onion tip: Soak in cold water for 5–10 minutes if you prefer a milder flavor.Serving ideas: Great in sandwiches, lettuce wraps, or with crackers.Storage: Keep leftovers in the fridge in an airtight container for up to 5 days.