Greek Yogurt Tuna Salad

Highlight: Greek Yogurt

Prep: 15 Min | Cook: N/A

Lose the high-fat mayo and swap in Greek yogurt for a low-calorie, high-protein twist on this lunchtime classic.



5 oz Canned Tuna (Chunk Light or Albacore, Canned in Water), Drained
1 Large Hard-Boiled Egg, Chopped
2 Small Green Onions, Chopped
2 Large Celery Stalks, Chopped

1/2 cup Non-Fat Greek Yogurt, Plain
1 Small Lemon, Juiced
Dash Salt and Pepper to Taste


  1. Combine tuna, egg, onions, and celery in a medium bowl.
  2. Mix dressing ingredients in a separate bowl and pour over tuna mixture.
  3. Mix thoroughly until combined. Serve on whole-grain bread, rice cakes, or alongside sliced vegetables.


Nutrition Facts

Servings: 2

Amount per Serving

Calories: 153

Total Fat: 3 g

Sodium: 380

Total Carbohydrate: 5 g

- Dietary Fiber: 1 g

- Sugars: 3 g

Protein: 25 g

Vitamin K: 45%

Riboflavin: 18%

Vitamin B12: 14%

Phosphorus: 12%

Selenium: 20%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.