Tuna Salad Recipe without Mayo Recipe
Introduction
This tuna salad recipe is a refreshing twist on the classic, made without mayonnaise. Using Greek yogurt and fresh herbs, it offers a light yet satisfying meal that’s perfect for lunches or quick dinners.
Ingredients
- 1 (12oz) can of chunk light tuna in water (drained)
- 1 (15oz) can of chickpeas (drained and rinsed)
- 1/2 cup non-fat, plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon ground paprika
- 1/4 cup fresh dill (rinsed, destemmed)
Instructions
- Step 1: Place the drained tuna, rinsed chickpeas, Greek yogurt, lemon juice, salt, pepper, paprika, and fresh dill into a medium-sized mixing bowl.
- Step 2: Gently mix all the ingredients together until well combined. Serve immediately and enjoy!
Tips & Variations
- For extra crunch, add chopped celery or cucumber to the salad.
- Swap fresh dill for fresh parsley or chives if preferred.
- Use flavored Greek yogurt, such as garlic or herb, to add more depth to the salad.
- Serve over leafy greens or in a whole-grain pita for a fuller meal.
Storage
Store the tuna salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving. It’s best enjoyed fresh but can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna packed in oil instead of water?
Yes, but be sure to drain the oil well to avoid making the salad greasy. Tuna in water keeps the dish lighter and fresher.
Is this recipe suitable for meal prep?
Absolutely. Prepare the salad in advance and store it chilled. It makes a quick, healthy meal option for busy days.
PrintTuna Salad Recipe without Mayo Recipe
This Tuna Salad Recipe without Mayo offers a light and healthy twist on traditional tuna salad by using Greek yogurt and chickpeas for creaminess and added protein. Packed with fresh dill and a blend of spices, it’s a flavorful, low-fat, and easy-to-make dish perfect for lunches or quick meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 1 (12 oz) can chunk light tuna in water, drained
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup non-fat, plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon ground paprika
- 1/4 cup fresh dill, rinsed and destemmed
Instructions
- Combine Ingredients: Place the drained tuna, rinsed chickpeas, non-fat plain Greek yogurt, lemon juice, salt, ground pepper, ground paprika, and fresh dill into a medium-sized mixing bowl.
- Mix Thoroughly: Gently mix all ingredients together until well combined, ensuring the chickpeas are slightly mashed to help bind the salad and distribute flavors evenly.
- Serve: Transfer the tuna salad to a serving dish and enjoy immediately, or refrigerate for up to a day to let the flavors meld.
Notes
- For added texture, consider chopping celery or red onion and mixing them in.
- This salad is excellent served on whole-grain bread, in a wrap, or atop a bed of lettuce.
- Use fresh lemon juice for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Feel free to adjust the spices to your taste preference.
Keywords: tuna salad, healthy tuna salad, no mayo tuna salad, Greek yogurt tuna salad, chickpea tuna salad, low fat tuna salad, quick tuna salad
