If you’re tired of tuna salad recipes swimming in mayo and calories, congratulations—you’ve found your new lunch obsession.
I discovered this low-fat tuna salad recipe during my “I’m-pretending-to-like-kale” phase, and believe me, it was love at first bite.
Packed with creamy Greek yogurt instead of mayo, it’s an easy healthy tuna salad that’s heart-friendly, delicious, and won’t make you regret your life choices later.
Consider this your official breakup with the classic tuna salad—it’s the best tuna salad recipe healthy-eating dreams are made of.
Low Fat Tuna Salad
Say goodbye to boring, mayo-heavy tuna—this lighter, tastier tuna salad is whipped up in just 10 minutes! With creamy Greek yogurt, zippy Dijon mustard, and crunchy dill pickles, it’s the healthy upgrade your sandwich didn’t know it needed.
EQUIPMENT (PAID LINKS)
- Can opener
- Medium mixing bowl
- Fork
Ingredients
- 2 cans 7 ounces each white albacore tuna, packed in water (or 3 cans, 5 ounces each)
- ⅓ cup plain Greek yogurt 2% or nonfat
- 1 tablespoon Dijon mustard
- 2 petite dill pickles finely diced (or 1 dill pickle spear, or 2 cornichons)
- 1 tablespoon fresh dill finely chopped
- Pinch of kosher salt
Instructions
- Prepare Pickles and Dill: Dice the dill pickles very finely and chop fresh dill into small pieces.
- Drain and Flake Tuna: Drain water from the tuna cans, then place tuna in a medium mixing bowl. Use a fork to flake tuna into small, even pieces.2 cans
- Combine Ingredients: Add Greek yogurt, Dijon mustard, diced dill pickles, chopped dill, and salt to the bowl with the flaked tuna.⅓ cup plain Greek yogurt, 1 tablespoon Dijon mustard, 2 petite dill pickles, Pinch of kosher salt, 1 tablespoon fresh dill
- Mix Thoroughly: Stir all ingredients together with a spoon until evenly combined and creamy.
- Serve and Store: Enjoy immediately as a sandwich, wrap, or salad topping, or refrigerate in a sealed container for up to 3 days. Stir before serving if refrigerated.
Low Fat Tuna Salad Tips & Tricks—Because I’ve Made This About a Thousand Times
- Greek Yogurt or Bust 🥄
Honestly, ditch the mayo—it had its time. Greek yogurt makes this tuna salad creamy without adding extra fat or regret. - Pickle Power 🥒✨
No dill pickles handy? Bread-and-butter pickles will work too, but you’ll lose a little sass. And nobody likes a pickle without sass. - Mustard Magic ✨🔥
No Dijon mustard? Yellow mustard works in a pinch, but let’s be real—Dijon is fancy, and fancy feels good. - Fresh Dill or Else 🌿🙄
Dried dill? Sure, if you like bland and boring tuna salad. Fresh dill will make your salad feel less “last-minute” and more “I planned this all along.” - The Onion Conspiracy 🧅🕵️♂️
If you’re feeling bold, add a sprinkle of finely diced red onion. Just make sure everyone around you eats it too—otherwise, you’ll be judged for your onion breath (trust me). - The Bread Debate 🍞🥗
Skip the white bread—you’re already making a low-fat tuna salad, so why ruin your rep? Whole grain bread or crisp lettuce wraps all the way.
- Chill Out ❄️😎
Let your tuna salad sit in the fridge for about 30 minutes before eating. It tastes better chilled, unlike coffee left on your desk for an hour. - Hot Sauce Hack 🌶️👀
Feeling spicy? A dash of hot sauce gives it the perfect kick—just don’t go crazy. We’re not looking for tuna inferno here. - Storage Truth 💡📦
Tuna salad keeps for about 3 days, after which it gets weird. If it lasts that long, reconsider if you actually liked it in the first place. - When Life Gives You Lemons 🍋🤷♂️
A squeeze of lemon juice brightens it up, but too much and you’ll regret that sour face you’re forced to make.
Consider these tips your official invite to the tuna salad inner circle—enjoy responsibly!
