Mediterranean Tuna Salad with Greek Yogurt
This Mediterranean Tuna Salad with Greek Yogurt is my husbands favorite I’ve made in ages. A healthy spin on a classic and I hope you’ll love it too!
I have a confession to make. I don’t like tuna. Or any seafood for that matter- omg, don’t shoot me. I blame it on my mom who made me eat fish sticks as a kid. It scarred me. Any who, I did go through a stint of craving tuna- tuna salad only- when I was pregnant with my first son but it was very short lived. As soon as I had the baby, tuna was back on the no-no list.
My husband, on the other hand, loooooves tuna salad. He eats a lot of it. Too much if you ask me. But that is neither here nor there. He considers himself a connoisseur of tuna and he will tell you that the Tonnino brand is the BEST. It’s pricey but in his humble opinion worth every penny! It’s the only tuna I open that doesn’t make me dry heave. Nice, eh? Just telling it like is. Spend the extra money and buy good tuna. The end.
This tuna salad if chocked full of Mediterranean flavors- artichoke hearts, capers, dill, lemon, Greek yogurt, a teensy bit of mayonnaise, sliced green onions, and chopped celery. It comes together in minutes- the hardest part is the minimal chopping- and you likely have most of the ingredients already on hand. Well, I do anyway. These are pantry staples at casa de Mountain Mama. While it’s delicious (or so my husband tells me) straight away, it’s even better after it can sit for a few hours and even the next day.
My hubby eats the tuna salad right out of the bowl or over some greens as a salad. I’m pretty confident it would be delicious tucked into a pita or some sort of wrap as well. You’ll have to take my husbands word for it.
As aways, thanks for reading an have a wonderful week! xo, Kelley
photos by Kelli Hatcher/ recipe by Mountain Mama CooksPrint
A lightened up tuna salad recipe full of flavor!
- 12 oz good quality tuna in water
- 1/3 cup diced celery
- 1/2 cup diced artichoke hearts
- 5 scallions, minced
- 2 tablespoons capers
- 2 tablespoons chopped fresh dill
- 3 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
- Drain tuna and flake into smaller pieces.
- Add tuna to a medium bowl with diced celery, diced artichoke hearts, minced scallions, capers and dill.
- In a small bowl, add Greek yogurt, mayonnaise, lemon juice, and a pinch of salt and pepper. Stir to combine.
- Pour dressing over tuna and mix just until combined. This is best made at least a few hours ahead and up to 1 day ahead. Serve on a bed of spinach or with your favorite seedy bread!