Tuna Salad is a simple comfort food favorite. This recipe has been lightened up, for a healthy tuna salad that not only tastes great, but it’s also good for you too!
Tuna salad is one of my favorite healthy lunches. In this healthy, lightened up version, I’ve stayed very traditional for a flavorful mix that’s a lot better for you than the mayo-loaded classic version. I know how much the world has loved my Tuna Stuffed Avocado, which is full of spicy goodness, and I’m pretty sure you will all love this more classic flavor profile as well.
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SERVING IDEAS: Tuna salad can be eaten plain, served up on a sandwich, or over toast. For low carb options, you can serve it up in a romaine lettuce leaf for a tuna salad wrap. You can slice up some cucumbers to use as chips and dip them into the tuna salad, or you can stuff the tuna salad into an avocado or tomato.
What kind of tuna is best for you?
There are generally two kinds of tuna that you can purchase in the canned goods section at your supermarket: Solid white albacore and skipjack/light tuna. Solid white albacore is more expensive and has a much less “fishy” taste. It has three times the amount of omega-3 fatty acids. Unfortunately, it also has three times the amount of mercury, so consumption should be limited to once per week.
How long can you keep tuna salad in the refrigerator?
Watch the video below where I walk you through every step of this recipe. You can find my full collection of video recipes over on YouTube, or browse through them right here on my website with their corresponding recipe.
Healthy Tuna Salad Recipe
Healthy Tuna Salad
Ingredients
- 2 6 ounce cans tuna, drained
- 1 stalk celery minced
- 2 tablespoons minced red onion
- 1/3 cup greek yogurt
- 1/2 avocado diced
- 1 teaspoon lemon juice
- 2 teaspoons whole grain mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch garlic powder
Instructions
- In a mixing bowl, stir together tuna, celery, and red onion.
- Gently stir in greek yogurt, avocado, lemon juice, and mustard and season with salt, pepper, and garlic powder. Stir until well combined.
- Serve by itself, as a sandwich, as a dip, or on toast.
Nutrition
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Henrianna Pearce says
I usually use the tuna in the pouch as it already has the liquid drained . Why is it after I make my sandwich the next day it has the most horrible smell a high rank fish smell. Makes me think I should have eaten all of it in one sitting. What am I doing wrong?
Roseanne says
My 6 year old love it!!
Sara says
Can I add pickles.
Rachel Farnsworth says
Sure!
John says
Be aware of side effects!
This is so good, I ran through the streets naked yelling obscenities and flinging tuna at the non-believers.
Thank you so much for this recipe! It got me arrested and now Big Jim is my roommate. All because of this tuna salad.
Was it worth it? – Absolutely. Highly recommend…
Katie says
Is there a good substitute for avocado? Or can it be skipped? How would it affect taste?
I have never tried to make tuna salad without mayo before. I can’t use the avocado because I am allergic to it. Any suggestions?
Rachel Farnsworth says
The avocado is in place of mayo since avocado is a healthy fat.
Callie says
I made it without avocado and it tasted fine without it I just added more yogurt and seasoned well
Tia says
This looks really delicious! Thanks for an easy and healthy recipe!
Speattle says
PS: I think you should totally do the brownie mix taste testing. Do you have a Trader Joe’s nearby? If so, please test the truffle brownie mix they carry. While homemade is best, these are pretty darn close to perfect too. Just my humble opinion.
Rachel Farnsworth says
Great idea!
Speattle says
I made this today, cutting the recipe in half. My can of Tuna was only 4 ounces, so I ended up eating the whole thing myself. I spread it on crackers and some on celery ribs.
Pretty darn good!
Liz says
This is a 5 star salad