< Back To All Recipes

Wendy Bazilian’s Tuna Salad with Greek yogurt


1 (6 ounce) cans solid white tuna packed in water
1 tablespoon fresh lemon juice
1/2 stalk celery, minced (about 1/8 cup)
1 tablespoon red onions, minced
1 tablespoon dill pickles or 2 tablespoons sweet gherkins, minced
1/4 clove garlic, minced or pressed through a garlic press (about 1 tsp.)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh parsley leaves, minced
1/4 cup LOW FAT GREEK YOGURT (For traditional tuna salad, use 1/4 cup mayonnaise instead)
1/4 + 1/8 teaspoon Dijon mustard (For traditional tuna salad, ¼ teaspoon Dijon mustard is enough)


A. Place the tuna in a colander and drain well.
B. Shred the tuna with a fork, breaking up any clumps until it has a fine and even texture.
C. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
D. Fold in the yogurt (or mayonnaise) and Dijon until mixture is evenly moistened.