Elizabeth Laseter
Active Time
5 Mins
Total Time
5 Mins
Yield
Serves 4 (serving size: about 1/3 cup)

No mayo, no problem. This healthy tuna salad uses probiotic-rich Greek yogurt as its creamy, tangy base. Crunchy celery, earthy chives, and delicate microgreens keep this easy lunch recipe fuss-free, so you can customize it with your own healthy ingredients. Give it a Mediterranean spin with chickpeas, cucumber, and Kalamata olives—or add a little sweetness with sliced grapes. Spread this tuna salad over a slice of whole-wheat bread, stuff it into an avocado, or spoon it into crisp lettuce cups for a low-carb version.

How to Make It

Step 1

In a small bowl, combine yogurt, Dijon, oil, salt, and pepper. Set aside.

Step 2

In a medium bowl, combine tuna, celery, and chives. Add yogurt mixture; mix until well-combined. Cover and refrigerate until ready to use.

Chef's Notes

If your celery stalk includes the leaves, don’t toss them! Chopped up or left as-is, they make a delicious addition to this healthy tuna salad.

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