When I need a fast, filling lunch that doesn’t require cooking, tuna salad is one of my go-to recipes. It’s creamy, flavorful, and ready in just 10 minutes. Even better, it’s packed with protein and works for sandwiches, wraps, lettuce cups, or low-carb bowls.
What makes this recipe especially useful is that it includes two versions: a classic creamy tuna salad made with mayonnaise, and a lighter no-mayo option using Greek yogurt. Both are delicious, simple, and perfect for meal prep.
Let’s break down how to make it—and why it works so well.
Why Tuna Salad Is a Lunch Staple
Tuna salad has been a popular lunch option for decades. It’s affordable, shelf-stable before opening, and incredibly versatile. Canned tuna in water is high in protein and low in carbohydrates, making it a smart choice for a balanced meal.
It’s also ideal for busy schedules. There’s no stove or oven required—just open, mix, and serve.
Tuna Salad (Classic + No-Mayo Option)
Creamy classic tuna salad with a lighter no-mayo option-perfect for sandwiches, wraps, or low-carb lunches.
Prep: 10 min | Cook: 0 min | Total: 10 min
Servings: 4 servings
Ingredients
- 3 (5-ounce) cans tuna in water, drained
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- No-Mayo Option: 1/2 cup plain Greek yogurt (replace mayonnaise)
- Optional Add-In: 1 tablespoon chopped fresh parsley
Instructions
- Drain tuna well and transfer to a medium bowl. Flake with a fork.
- For the classic version, add mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper.
- For the no-mayo version, replace mayonnaise with Greek yogurt and stir in the remaining ingredients.
- Mix gently until fully combined and creamy.
- Chill for at least 20 minutes for best flavor, then serve on bread, in wraps, over greens, or with crackers.
Nutrition
- Calories: 290 calories
- Fat: 18 g
- Carbs: 3 g
- Protein: 29 g
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Facebook PinterestIngredients (Serves 4)
Here’s what you’ll need for the base recipe:
- 3 (5-ounce) cans tuna in water, drained
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley
For the No-Mayo Option:
- 1/2 cup plain Greek yogurt (replace mayonnaise)
Each ingredient plays an important role. The tuna provides lean protein. Mayonnaise or Greek yogurt creates creaminess. Dijon mustard and lemon juice add brightness. Celery and red onion provide crunch and flavor.
Step-by-Step: How I Make Tuna Salad
Step 1: Drain the Tuna
I drain the tuna thoroughly and transfer it to a medium bowl. Using a fork, I gently flake it into smaller pieces.
Step 2: Choose Your Creamy Base
- Classic Version: I add mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper.
- No-Mayo Version: I replace the mayonnaise with Greek yogurt and add the same remaining ingredients.
Step 3: Mix Gently
I stir everything together until creamy and evenly combined. I avoid overmixing to keep the texture light.
Step 4: Chill
While it can be eaten immediately, I prefer to refrigerate it for at least 20 minutes. This allows the flavors to blend beautifully.
Classic vs. No-Mayo: What’s the Difference?
Classic Tuna Salad
- Rich and creamy
- Slightly indulgent
- Traditional flavor
No-Mayo Greek Yogurt Version
- Lighter texture
- Higher in protein
- Slightly tangier taste
Both versions are delicious—it just depends on your preference.
Nutrition Snapshot (Per Serving – Classic Version)
- Calories: 290
- Fat: 18 grams
- Carbohydrates: 3 grams
- Protein: 29 grams
The Greek yogurt version may slightly lower the fat content while boosting protein.
Serving Ideas
Tuna salad is incredibly versatile. Here are some ways I like to serve it:
- On whole-grain sandwich bread
- Inside a wrap or tortilla
- Stuffed into pita pockets
- Over mixed greens
- In lettuce cups for a low-carb option
- With whole-grain crackers
It’s perfect for packed lunches, quick dinners, or picnic meals.
Storage Tips
- Store in an airtight container in the refrigerator.
- Best enjoyed within 3–4 days.
- Stir before serving if any liquid separates.
Because it contains mayonnaise or yogurt, it should always be kept chilled.
Why This Recipe Works
This tuna salad recipe works because it balances creamy, crunchy, and tangy elements. The lemon juice brightens the richness. The celery adds freshness and texture. The mustard enhances flavor without overpowering the tuna.
And since it only takes 10 minutes to prepare, it’s one of the easiest high-protein lunches you can make.
Final Thoughts
Tuna salad proves that simple ingredients can create something satisfying and nutritious. Whether you stick with the classic creamy version or try the lighter no-mayo option, this recipe is quick, versatile, and perfect for meal prep.
If you’re looking for a lunch that’s easy, affordable, and protein-packed, this tuna salad deserves a spot in your weekly routine.
