Creamy & Fresh Tuna Salad (Print Version)
# Ingredients:
→ Protein Base
01 -
2 cans tuna, 5 ounces each (283g)
→ Vegetables & Herbs
02 -
¼ English cucumber, chopped or 1 Persian cucumber, about ½ cup chopped (80g)
03 -
10 cherry tomatoes, quartered about ¼ cup (80g)
04 -
¼ red onion, chopped about ¼ cup (40g)
05 -
1 stalk celery, chopped about ¼ cup (35g)
06 -
10 olives (kalamata or green manzanilla), chopped about ¼ cup (30g)
07 -
½ cup fresh parsley, chopped (30g)
08 -
¼ cup fresh dill, chopped (4g)
→ Dressing
09 -
1 large lemon, juiced about ¼ cup lemon juice
10 -
½ cup plain Greek yogurt (113g)
11 -
½ teaspoon garlic powder (1.5g)
12 -
¼ teaspoon salt (1.5g), more to taste
13 -
⅛ teaspoon black pepper (0.3g), more to taste
14 -
1 tablespoon extra-virgin olive oil (15ml) optional, but suggested especially if not using tuna packed in olive oil.
# Instructions:
01 -
Drain the tuna thoroughly. Finely chop the cucumbers, celery, tomatoes, red onion, parsley, dill, and olives into small, uniform pieces for optimal texture.
02 -
In a medium bowl, gently combine the drained tuna, chopped vegetables, fresh herbs, and olives. Mix until evenly distributed.
03 -
Add the Greek yogurt, freshly squeezed lemon juice, garlic powder, salt, and black pepper to the bowl. Stir everything together until the salad is well coated and creamy.
04 -
Taste the salad and adjust seasoning as needed. Add a drizzle of extra-virgin olive oil if desired, especially if using tuna canned in water.
# Notes:
01 -
If using tuna canned in water, enhance the flavor by adding a tablespoon or two of extra-virgin olive oil.
02 -
For a dairy-free option, replace Greek yogurt with mashed avocado for creaminess.
03 -
Store leftover tuna salad in an airtight container in the fridge for up to 3-5 days.
04 -
Pair this salad with crackers, pita bread, or a bed of lettuce for a balanced and satisfying meal.