Lemon Herb Tuna Salad
A bright, refreshing tuna salad bursting with lemon zest and fresh herbs. Crunchy celery and onion add texture while Greek yogurt keeps it creamy without being heavy. Perfect for sandwiches, wraps, or scooping onto crackers for a quick lunch.
For 4 servings
- prep
Drain the tuna completely.
Open the cans and press the lid firmly against the tuna to squeeze out all the water. Flake the tuna into a medium mixing bowl using a fork.
TIPDry tuna means a salad that's not watery. Really press out every last drop. - prep
Prep the vegetables and herbs.
1.Finely dice celery until you have a half cup.2.Mince red onion into very small pieces — about 1/4 cup.3.Chop the fresh dill and parsley. - mix
Combine all ingredients in the bowl.
Add the celery, red onion, dill, parsley, Greek yogurt, lemon juice, lemon zest, olive oil, salt, and black pepper to the tuna. Stir with the fork until everything is evenly coated and the tuna is well mixed with the dressing.
TIPFold gently to keep the tuna from turning into mush — you want some texture. - rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
TIPThe salad tastes even better after an hour in the fridge. Make it ahead if you can. - serve
Serve however you like.
Spoon onto toasted bread for a sandwich, pile onto crackers, stuff into a pita, or serve over a bed of mixed greens.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the canned tuna firmly with the lid to remove as much water as possible — dry tuna prevents a soggy salad.
- 2Mince the red onion very finely to avoid overpowering bites and let the lemon and herbs shine.
- 3Fold the ingredients gently to keep tuna flakes distinct rather than mashing them into a paste.
- 4Let the salad chill for at least 30 minutes; the flavors meld and the yogurt thickens slightly for better texture.
- 5For extra crunch, add diced cucumber or bell pepper just before serving so they stay crisp.
- 6Make the salad up to a day ahead — store in an airtight container and stir in a splash of lemon juice before serving.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper for a kick of heat. This variation energizes the salad and pairs well with crunchy lettuce wraps.
High ProteinHigh-Protein
Swap Greek yogurt for cottage cheese (blended smooth) and add a quarter cup of cooked quinoa. This ups the protein content and adds a subtle creamy texture.
MediterraneanMediterranean
Stir in 2 tablespoons of chopped Kalamata olives, 1 tablespoon of capers, and 1/4 cup of diced cucumber. Omit the dill and use fresh oregano instead for a brinier, more robust flavor profile.
Keto/Low CarbKeto/Low-Carb
Replace the celery with diced jicama or radishes for crunch with fewer carbs. Serve on lettuce cups or cucumber rounds instead of bread.
Lighter Yogurt FreeLighter Yogurt-Free
Substitute the Greek yogurt with an equal amount of mashed avocado and a tablespoon of extra lemon juice. This creates a creamy, dairy-free version with healthy fats.
Why this is on our healthy list.
Rich in Lean Protein
Tuna provides high-quality, low-fat protein that supports muscle repair and satiety, making this a satisfying lunch option.
Packed with Omega-3s
The tuna in this salad is a natural source of omega-3 fatty acids, which are beneficial for heart and brain health.
Probiotic Boost from Yogurt
Greek yogurt adds live active cultures that support digestive health, along with calcium for strong bones.
Fresh Herbs for Antioxidants
Dill and parsley are rich in vitamin K and antioxidants that help combat oxidative stress and support immune function.
Low in Added Sugars
This recipe uses no added sugar, relying on lemon juice and fresh herbs for flavor, making it a balanced choice for blood sugar management.
Crunchy Veggies for Fiber
Celery and red onion provide dietary fiber and water content, promoting digestive regularity and hydration.
Frequently asked questions
Yes, but drain the oil thoroughly and reduce or omit the olive oil in the recipe to keep the salad from becoming greasy.
