Why You’ll Love This Recipe
This tuna salad is creamy without the heaviness of mayonnaise. It’s full of healthy fats, lean protein, and fresh ingredients that come together in minutes. Whether you’re using it for sandwiches, wraps, lettuce cups, or just enjoying it by the spoonful, this recipe is versatile, meal-prep friendly, and packed with flavor. Plus, it’s great for those looking to reduce calories while keeping nutrition high.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned tuna (drained)
- Plain Greek yogurt
- Ripe avocado
- Dijon mustard (optional)
- Lemon juice
- Salt and pepper
- Chopped celery
- Chopped red onion
- Chopped parsley or dill (optional)
Directions
- In a medium bowl, mash the avocado until mostly smooth.
- Stir in the Greek yogurt and lemon juice until well combined.
- Add the drained tuna, chopped celery, onion, and Dijon mustard if using.
- Mix everything together until evenly coated and creamy.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator until ready to use.
Servings and timing
Makes about 2–3 servings.
Preparation time: 10 minutes
No cooking required.
Variations
- Spicy twist: Add a dash of hot sauce or chopped jalapeños.
- Crunch factor: Add diced pickles, cucumbers, or nuts.
- Herb boost: Try fresh basil, cilantro, or chives.
- Wrap it up: Serve in lettuce wraps, whole wheat tortillas, or pita pockets.
- Low-carb version: Serve in avocado halves or on top of sliced cucumber rounds.
Storage/Reheating
Store tuna salad in an airtight container in the refrigerator for up to 2 days.
Because avocado can brown, squeeze a bit of extra lemon juice on top and cover tightly.
Do not freeze, and no reheating is necessary.
FAQs
Can I make this tuna salad ahead of time?
Yes, it stores well for up to 2 days in the fridge. Add a little lemon juice to help keep the avocado fresh.
What kind of tuna is best for this recipe?
Use water-packed tuna for a lighter option or oil-packed tuna for richer flavor.
Is this recipe dairy-free?
No, but you can make it dairy-free by using a plant-based yogurt alternative.
Can I use flavored Greek yogurt?
Plain is best to avoid clashing flavors, but unsweetened dairy alternatives can work.
Can I add hard-boiled eggs?
Yes, chopped hard-boiled eggs add extra protein and creaminess.
What can I use instead of avocado?
Hummus or more Greek yogurt can be used, but avocado gives the best texture and flavor.
How do I keep the avocado from browning?
Add lemon juice and store in an airtight container with plastic wrap pressed against the surface.
Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna works great in this recipe.
Is this recipe low in calories?
Yes, it’s lower in calories and fat than mayo-based versions, especially when using low-fat Greek yogurt.
Can kids eat this?
Absolutely! It’s a healthy and tasty option for school lunches or snacks.
Conclusion
No-Mayo Tuna Salad with Greek Yogurt & Avocado is a wholesome, protein-packed dish that proves you don’t need mayonnaise for a creamy, satisfying tuna salad. Whether you’re aiming for a light lunch or a high-protein snack, this recipe is a fresh and flavorful choice that’s easy to make and easy to love.
PrintNo-Mayo Tuna Salad With Greek Yogurt & Avocado
No-Mayo Tuna Salad with Greek Yogurt & Avocado is a creamy, protein-rich alternative to traditional tuna salad, made with wholesome ingredients like Greek yogurt, ripe avocado, and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2–3 servings
- Category: Lunch, Snack
- Method: Mixed
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 can (5 oz) tuna, drained
- 1/4 cup plain Greek yogurt
- 1/2 ripe avocado
- 1 tsp Dijon mustard (optional)
- 1 tbsp lemon juice
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1/4 cup chopped celery
- 2 tbsp chopped red onion
- 1 tbsp chopped parsley or dill (optional)
Instructions
- In a medium bowl, mash the avocado until mostly smooth.
- Add the Greek yogurt and lemon juice, mixing until well combined.
- Stir in the drained tuna, chopped celery, red onion, and Dijon mustard if using.
- Mix until the tuna is evenly coated and creamy.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator until ready to use.
Notes
- Add a squeeze of extra lemon juice on top before storing to prevent browning.
- Use plain Greek yogurt for best flavor balance.
- Try adding diced pickles or cucumbers for crunch.
- Great in sandwiches, wraps, or on top of greens or crackers.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
