Greek-style Tuna Salad

This Greek-inspired tuna salad is my go-to when I need a quick, protein-packed lunch that’s bursting with flavor. While classic tuna salad can sometimes taste bland, this version is anything but—thanks to fresh herbs, crunchy veggies, and a tangy yogurt dressing.

The secret? A creamy, herb-infused dressing made with Greek yogurt, Dijon mustard, fresh dill (or dried, in a pinch), lemon juice, and Worcestershire sauce. I prefer full-fat yogurt for its rich texture, but 2% works too.

For the perfect balance of crunch and freshness, I add celery, cucumber, and red onion—though I know some folks skip the celery (sacrilege, in my opinion!). The result is a light yet satisfying salad that’s delicious on sandwiches, stuffed in pita, or served over greens.

Prep Time: 15 minutes
Servings: 6
Diet: Gluten-Free
Allergens: Milk

Ingredients

• 1 cup plain Greek yogurt (full-fat or 2%)

• 1 Tbsp Dijon mustard

• ½ tsp dried dill weed (or 1 tsp fresh dill, chopped)

• 2 Tbsp lemon juice

• 1½ tsp Worcestershire sauce

• ¼ tsp each salt & pepper

• 2 celery stalks, diced

• 1 cucumber, diced

• ½ red onion, finely chopped

• 2 (7-oz) cans tuna, drained

Instructions

1. In a large bowl, whisk together yogurt, mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper.

2. Gently fold in celery, cucumber, red onion, and tuna until evenly coated.

3. Chill before serving. Enjoy with pita, crackers, greens, or your favorite bread!

Why I Love It:

• Fresh & Creamy – The yogurt dressing keeps it light yet indulgent.

• Crunchy & Bright – Cucumber and celery add texture; lemon and dill bring zing.

• Versatile – Perfect for sandwiches, wraps, or as a dip.

Ideal for warm-weather lunches—nutritious, flavorful, and effortlessly delicious!