This is a healthy and easy tuna salad recipe that uses Greek yogurt instead of mayo! This Greek yogurt tuna salad is tangy yet balanced, with a hint of sweetness from pickle relish.
Here I used solid white albacore tuna packed in water. Tuna labeled "solid" comes in larger pieces, which I found makes it a little easier to drain more of the liquid away (as opposed to tuna labeled "chunk"). However, this recipe will work with any type of canned tuna you prefer. If you want the tuna salad to be lower in calories and fat, choose tuna packed in water rather than tuna packed in oil.
This recipe was developed using Diamond Crystal kosher salt; to substitute Morton kosher or regular table salt, start with a little less than the 1/2 teaspoon salt called for in the recipe, and add more as needed to taste.
A fine mesh strainer is useful because you can firmly press the tuna down into the strainer, helping to remove as much moisture from the tuna as possible. This will give the tuna salad a firmer texture and more flavor.
If you don't have a fine mesh strainer, you can get a similar effect by lining a regular colander with a piece of cheesecloth (or even a clean paper towel!). This will allow you to press the tuna into the colander to help it drain, but will keep the smaller pieces of tuna from falling through the holes.
The nutrition information below is an estimate provided by an online nutrition calculator, using 2% Greek yogurt. The nutrition counts of your dish will vary based on the brand, type, and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Keywords: Greek yogurt tuna salad, tuna salad without mayo, tuna salad with Greek yogurt