Tuna salad is still one of all-time favorite my go-to lunches when I need something easy, with a lot of protein, and that has tons of flavor. I’ve been adding Mediterranean spices to my tuna salad for years, so when I saw this recipe for Greek tuna salad a light went off in my head.
Tuna salad is all of the above things, but if you don’t add much to the recipe it can turn out kind of bland. That’s why I love adding fresh dill wedd to mine. Dried works as well, but it doesn’t have exactly the same flavor profile. As a kid my mom always had mint and dill plants growing in the yard and there’s nothing better than fresh dill in my opinion.
To make this recipe you simply whisk together the ingredients for the dressing which include plain Greek yogurt, Dijon mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper. I always use the full fat kind of yogurt since it has a lovely, creamy texture, but you can also use the 2% fat variety if you prefer.
Once the dressing is ready combine the drained tuna, and the veggies. I don’t think that a tuna salad is complete without celery for crunch, but everyone has their preferences. I know quite a few people who routinely leave it out. This recipe uses not only celery, but also diced red onion and cucumber as well as halved grapes. I like to finish my tuna salad with some freshly-grated pepper on top as well.
With this recipe the final result is both creamy and fresh, both familiar and with a flair of the Mediterranean. It’s perfect on bread for tuna fish sandwiches, but my personal favorite way to have this salad is with pita bread.
This is a wonderful lunch or snack for the warmer months and just so happens to also be quite good for you which is a bonus we’ll take any day of the week.
Greek-style Tuna Salad
Makes 6 servings
15m prep time
- 1 cup plain greek yogurt
- 1 Tbsp Dijon mustard
- 1/2 tsp dried dill weed (or 1 tsp fresh dill, chopped)
- 2 Tbsp lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt & pepper
- 2 celery stalks, roughly chopped
- 1 cucumber, roughly chopped
- 1/2 red onion, diced
- 1 cup seedless red grapes, halved
- 2 7-oz cans tuna, drained
- Whisk together yogurt, mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper together in a large bowl.
- Fold in celery, cucumbers, grapes, and tuna into dressing and mix until well combined.
- Keep refrigerated until mealtime. Serve with bread, pitas, crackers, or on a bed of lettuce.
Recipe adapted from Project Meal Plan.