Tuna salad. Some people hate it, some people love it. It’s a fairly polarizing food, but those of us who like tuna salad REALLY love it. I like old school tuna salad with mayo and dill relish as much as the next tuna salad-loving guy, but during the summer I crave something lighter, healthier, and full of fun ingredients.
When I want something clean and fresh, my mind almost always turns to Mediterranean ingredients like sundried tomatoes, cucumbers, lemons, olives, capers, and fresh herbs. Tuna fits into that ingredient list, but mayo kills the healthy, light vibe. Enter Greek yogurt. If you’ve never made tuna salad with Greek yogurt, try it. It’s every bit as delicious as the mayo version, but so much more nutritious and tangy. And with the combo of fresh and briny Mediterranean add-ins, this may be your new go-to tuna salad.
2 5 oz. cans of albacore or skipjack tuna, drained
⅓ c. Greek yogurt
Juice from one lemon
1 Tbsp. capers
1 Tbsp. sundried tomatoes, finely chopped
1 Tbsp. kalamata olives, pitted and finely chopped
¼ c. cucumber, chopped
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. red pepper flakes
Salt and pepper to taste
Combine all ingredients in a bowl and stir to combine thoroughly. Season with salt and pepper to taste. Serve on a sandwich, on top of a salad or with crackers.