Jump to Recipe

A healthy high-protein tuna salad made with no mayo and instead uses plain Greek yogurt for creaminess and an extra protein boost. Perfect for a quick lunch!

tuna salad on toast. easy lunch

This is the tuna salad I’ve been making for years. It’s a healthier version of your classic tuna salad made high protein and packed with veggies. This makes it a great option for a blood sugar balancing meal or snack. Plus, I just can’t do mayo and I know I’m not the only one!

You can makes this mayo-free tuna salad in less than 10 minutes. I suggest doubling the batch because it’s even better the next day. I love keeping it on hand when I need something quick!

INGREDIENTS You’ll Need

  • canned wild caught tuna
  • bell pepper
  • celery stalks
  • red onion
  • plain Greek yogurt
  • spicy brown mustard
  • capers
  • lemon
  • fresh dill
  • garlic powder
  • salt, pepper and red chili flakes
no mayo tuna salad

Way to Use this Tuna Salad:

This tuna salad is great on it’s own. It’s loaded with veggies which makes it a pretty balanced meal. If you’r enot eating it by the spoonful, here are some of my favorite ways to enjoy it!

  • add to avocado toast
  • stuff in into bell peppers
  • serve with crackers and veggies
  • top a salad
  • add it to a wrap
  • make a tuna melt

tuna salad on toast. easy lunch

If you make this recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!

Print

No Mayo Tuna Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jessica Bippen
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: 2-4 servings 1x

Ingredients

Scale

2, 5 ounce cans tuna
1 bell pepper, chopped
4 celery stalks, chopped
1/4 cup chopped red onion
1/4 cup plain Greek yogurt
2 tsp spicy brown mustard
1 tbsp capers
1/2 lemon
1 tbsp fresh dill, chopped
1/4 tsp garlic powder
Salt and pepper to taste
Red chili flakes

Instructions

In a mixing bowl, stir together the Greek yogurt, lemon juice, mustard, dill, garlic powder, salt, pepper and red chili flakes until well combined.

Add the drained tuna on top, along with the celery, bell peppers, red onions and capers. Gently stir until well combined.

Serve on its own or in a sandwich, on toast or with crackers and veggies. Store for up to 3 days in the fridge.

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.