Creamy tuna salad
Creamy tuna salad
Time Prep 10 min | Cook 0 min | Total 10 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Dice celery and pickles with the Dicer Blade, then mix with tuna and Greek yogurt for a protein-packed, creamy salad.
Intro
A lighter, high-protein twist on classic tuna salad using Greek yogurt instead of mayo. Perfect in wraps, sandwiches, or straight from the bowl.
What You’ll Need
1 can (5 oz) tuna in water, drained
¼ cup plain Greek yogurt
1 celery stalk, diced
2 dill pickles, diced
1 tsp Dijon mustard
Salt and black pepper to taste
Optional: squeeze of lemon
Blades to Use
Dicer Blade for celery and pickles
Prep Tip
The Dicer Blade makes crunchy vegetables quick to prep and easy to fold into creamy salads.
Storage, Cooking & Longevity
Store in the fridge for up to 3 days. Not recommended for freezing.
Instructions
Step 1
Dice celery and pickles with the Dicer Blade
Step 2
Mix tuna, Greek yogurt, mustard, diced vegetables, salt, pepper, and lemon juice
Step 3
Stir until creamy and well combined
Step 4
Chill for 10 minutes to let flavors develop
Step 5
Serve in lettuce cups, wraps, or on whole grain bread
For Extra Bite
Add chopped red onion or a pinch of paprika.
Nutrition per Serving
Calories 190
Protein 24g
Carbohydrates 3g
Fat 8g
Fiber 1g
Sugar 2g
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