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–+ servings

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.
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Prep Time 10 minutes
Course Side Dish
Servings 3

EQUIPMENT (PAID LINKS)

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.