A healthy twist on classic tuna salad featuring Greek yogurt for creaminess, combined with crisp apples, crunchy nuts, and fresh vegetables for a flavorful and nutritious meal or snack.
Total Time:10 minutes
Yield:4 servings
Ingredients
Tuna Salad
2 5oz cans tuna
1/3 cup celery, diced (1 small stalk)
1/3 cup finely chopped onion
1/3 cup toasted pecans or walnuts, chopped
1 cup chopped sweet tart apple (from 1 small Honeycrisp or Fuji)
Dressing
1/3 cup plain Greek yogurt (2% or full fat)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tbsp Dijon mustard (whole grain preferred)
1/2 tsp fine sea salt
Freshly ground pepper, to taste
Instructions
Prepare Tuna: Drain the tuna cans thoroughly and flake the tuna with a fork into a medium mixing bowl to ensure a good texture.
Add Vegetables and Nuts: Add the diced celery, finely chopped onion, chopped apple, and toasted pecans or walnuts to the bowl with the tuna. Gently mix to combine all ingredients evenly.
Make Dressing: In a small bowl, whisk together the plain Greek yogurt, extra virgin olive oil, fresh lemon juice, Dijon mustard, fine sea salt, and freshly ground pepper until smooth and well combined.
Combine and Season: Pour the dressing over the tuna mixture and mix thoroughly. Taste the salad and adjust seasoning by adding more salt, pepper, Greek yogurt, or a drizzle of olive oil if you prefer more moisture.
Serve and Store: Serve the salad chilled with crackers, cucumber slices, or on whole grain bread for a delicious sandwich. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For extra crunch, use toasted pecans or walnuts as specified, or substitute with almonds if preferred.
Use tart-sweet apple varieties like Honeycrisp or Fuji to balance the creamy dressing with a hint of sweetness.
To reduce fat, use 2% Greek yogurt or low-fat options instead of full fat.
This salad pairs well with whole grain crackers or fresh vegetables for a wholesome meal.
Make sure to drain the tuna well to avoid watery salad.
Adjust lemon juice and Dijon mustard amounts to taste for more tanginess if desired.
