Lightened Up Tuna Salad
This amped up healthy classic tuna salad is just perfect for the warmer weather that we’re starting to get. I don’t know about you, but when the sun comes out and heats up the air, I always crave easy, light, summery meals – and this recipe is just ideal for that. It’s a more grown-up version of the classic lunchtime staple with a punch of flavor and, with just a few changes, some added nutritional boosts.
First, I make sure to use a good quality Albacore or Skip Jack tuna. Both tend to have a milder taste so they don’t overwhelm the dish. Also, Skip Jack has the lowest mercury levels of the commercially popular tuna varieties – So it’s a win-win! I really like Safe Catch and Wild Planet brands of tuna.
Second, I swap out the mayo for plain, full-fat yoghurt and extra virgin olive oil. This combination adds creaminess without being overwhelming or too oily – And you get healthy fats and probiotics for an added bonus!Third, I’m all about texture so I throw in some finely diced veggies and seeds for a good crunch! I prefer pumpkin seeds roasted and tossed in olive or avocado oil and sea salt… But sunflower seeds are also a delicious addition.
I encourage people to have fun with recipes and this is a great one to customize. It’s super easy, quick, and budget-friendly. So have fun with it and try out different veggies, herbs, and seeds! I love to make sandwiches with this tuna salad or serve it alongside crackers and sliced vegetables such as avocado, cucumber, and tomatoes.
Eat well and enjoy!
This is my favorite tuna salad recipe. I subbed the traditional mayo for yoghurt and olive oil and added in extra veggies for an added nutrition boost.
- 1 5 oz can tuna (I prefer Albacore or Skip Jack)
- 2 tbsp plain yoghurt
- 2 tbsp extra virgin olive oil
- 2 tbsp carrots, fine diced
- 2 tbsp celery, finely diced
- 2 green onions, finely diced
- 2 tbsp roasted pumpkin or sunflower seeds
- 2 tbsp fresh dill, finely minced (or 1 Tablespoon dried)
- 2 tbsp fresh parsley, finely minced (or 1 Tablespoon dried)
- 1/2 tsp garlic powder
- 3 tsp stoneground mustard
- 2 tsp lemon juice
- Salt to taste
- Black pepper to taste
Drain the tuna and break it up with a fork in a small to medium-sized bowl. Add in the remaining ingredients and gently mix with the fork until combined. Season with salt and pepper to taste.
Serve immediately or store in an airtight container in the refrigerator.