Quick Mediterranean Tuna Salad with No Mayo
A creamy, fresh tuna salad with Greek yogurt, lemon, herbs, and veggies. Ready in 10 minutes — no mayo needed!
Ingredients
- 2 cans tuna 5 ounces each / 283g, drained
- ¼ English cucumber or 1 Persian cucumber chopped (about ½ cup / 80g)
- 10 cherry tomatoes quartered (about ¼ cup / 80g)
- ¼ red onion finely chopped (about ¼ cup / 40g)
- 1 stalk celery chopped (about ¼ cup / 35g)
- 10 olives Kalamata or green Manzanilla, chopped (about ¼ cup / 30g)
- ½ cup fresh parsley chopped (30g)
- ¼ cup fresh dill chopped (4g)
- 1 large lemon juiced (about ¼ cup)
- ½ cup plain Greek yogurt 113g
- ½ teaspoon garlic powder 1.5g
- ¼ teaspoon salt more to taste
- ⅛ teaspoon black pepper more to taste
- 1 tablespoon extra-virgin olive oil optional but recommended
Instructions
Prep the Ingredients
- Start by draining your canned tuna thoroughly and flaking it with a fork in a medium mixing bowl. Chop all the vegetables and herbs — cucumber, tomatoes, onion, celery, parsley, dill, and olives. The more finely you chop, the better the salad texture.
Combine the Base
- Add the flaked tuna, chopped vegetables, and herbs into the mixing bowl. This mix already smells like the Mediterranean!
Make It Creamy
- Add in the Greek yogurt, freshly squeezed lemon juice, garlic powder, salt, pepper, and the optional olive oil. Stir everything together until it’s evenly combined. Taste and adjust seasoning if needed.
Serve and Enjoy
- Serve immediately or chill for 10–15 minutes if you prefer a colder salad. Enjoy with crackers, in a pita with feta cheese, or on a bed of lettuce for a low-carb meal.