Greek Yogurt Tuna Salad Recipe Without Mayo — High-Protein Lunch

You can make a creamy, lighter tuna salad without mayo by using Greek yogurt. This Greek yogurt tuna salad is tangy and balanced, with a touch of sweetness from sweet pickle relish. It’s quick to prepare—about 10 minutes—and uses just a handful of simple ingredients.

Tuna salad is a classic, and this version swaps mayo for Greek yogurt to reduce fat while keeping a rich, satisfying texture. Key mix-ins—finely chopped red onion, celery, and Dijon mustard—complement the yogurt, and a spoonful of sweet pickle relish brings a pleasant sweetness that softens the yogurt’s tang.

One important tip: drain the tuna very well. Excess liquid dilutes flavor and makes the salad watery, which is especially noticeable when using yogurt instead of stiffer mayonnaise. Press the tuna firmly in a fine mesh strainer (or a lined colander) so the salad stays firm and flavorful.

Recipe ingredients

Ingredient notes

• Greek yogurt: Use full-fat or 2% Greek yogurt rather than fat-free for a creamier texture that more closely resembles mayo.
• Canned tuna: Solid white albacore works well because larger pieces are easier to drain, but any canned tuna will work. Choose tuna packed in water for a leaner option.
• Relish: Sweet pickle relish is recommended to balance yogurt’s tang. If you prefer a more tart or savory edge, dill relish can be used instead.

Step-by-step

1. Finely chop red onion and celery and set aside.

2. Make the dressing by combining Greek yogurt, sweet pickle relish, Dijon mustard, salt, pepper, and a pinch of cayenne (optional) in a medium bowl. Whisk until smooth and set aside.

3. Drain the canned tuna thoroughly. Place the tuna in a fine mesh strainer set over a bowl or the sink and press firmly to remove as much liquid as possible. The tuna should be quite dry before adding it to the yogurt dressing.

4. Add the drained tuna, chopped celery, and red onion to the bowl with the yogurt dressing. Stir gently until everything is combined.

5. Taste and adjust seasoning with additional salt, pepper, or cayenne. Serve immediately or refrigerate for an hour or two (or overnight) for the flavors to meld.

Tips and tricks

• A fine mesh strainer lets you press the tuna to remove excess moisture without losing small pieces. If you don’t have one, line a regular colander with cheesecloth or a clean paper towel and press the tuna into it.
• This recipe was developed using Diamond Crystal kosher salt. If using Morton kosher salt or table salt, start with slightly less than the recipe calls for and adjust to taste.
• The salad can be eaten immediately, but chilling it for a few hours improves the flavor.

Storage instructions

How long is tuna salad good for?

Stored in an airtight container in the refrigerator, this Greek yogurt tuna salad will stay fresh for 3–4 days, assuming the yogurt used is fresh. If the dressing separates slightly after chilling, stir it before serving.

Can you freeze tuna salad?

Freezing is not recommended. Yogurt’s texture breaks down when frozen and thawed, so refrigeration and prompt consumption are the best options.

Additions and substitutions

Ways to vary this recipe:

• Use chopped sweet pickles instead of relish for more texture.
• Add 1–2 tablespoons chopped capers for a briny note.
• Squeeze in a bit of fresh lemon juice for extra brightness.
• Substitute canned salmon or chicken if you prefer.
• Stir in a chopped hard-boiled egg for more protein and richness.
• Fresh herbs such as parsley, dill, or chives add color and freshness.

Recipe FAQs

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