The Ill Tuna Fish Salad
Elevate your lunchtime routine with "The Ill Tuna Fish Salad," a vibrant, protein-packed recipe that’s as satisfying as it is versatile. Combining tender, flaky canned tuna with a creamy blend of mayonnaise and tangy Greek yogurt, this salad bursts with texture and zing from finely diced celery, red onion, dill pickles, and fresh parsley. A squeeze of bright lemon juice ties it all together, while a sprinkle of paprika adds an optional smoky flair. Ready in just 15 minutes and perfect served on sandwiches, wraps, or crisp lettuce leaves, this quick and flavorful tuna salad is a crowd-pleaser for busy weekdays or casual gatherings. Looking for a healthy, easy, and customizable meal? This tuna salad has you covered!
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Recipe Information
Ingredients
- 2 5 oz cans canned tuna (in water), drained
- 0.33 cup mayonnaise
- 2 tablespoons Greek yogurt (plain)
- 1 teaspoon Dijon mustard
- 2 stalks celery stalks, finely diced
- 0.25 cup red onion, finely diced
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 4 leaves lettuce leaves (optional, for serving)
Instructions
Drain the canned tuna thoroughly and place it in a large mixing bowl. Flake the tuna with a fork to break it up into small, even pieces.
Add the mayonnaise, Greek yogurt, and Dijon mustard to the bowl with the tuna. Stir until the mixture is creamy and everything is evenly combined.
Fold in the diced celery, red onion, dill pickles, and chopped parsley to add crunch and flavor.
Squeeze in the fresh lemon juice and season the mixture with salt, black pepper, and paprika (if using). Stir to incorporate the seasonings evenly throughout the salad.
Taste the tuna salad and adjust the seasonings as desired, adding more lemon juice, salt, or pepper if needed.
Chill the tuna salad in the refrigerator for at least 10 minutes to let the flavors meld together, or serve it immediately if preferred.
Serve the tuna fish salad on sandwiches, in wraps, on a bed of greens, or with lettuce leaves as a light and refreshing option.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 6839 mg | 297% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.3 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
