By Genevieve Ko
Updated May 21, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(93)
- Notes
- Read community notes
Tuna salad often includes mayonnaise, but this version delivers a similar creaminess with Greek yogurt, which imparts a freshness to the mix. Here, the yogurt is seasoned with the classic garlic-dill combination of tzatziki, which goes surprisingly well with sharp yellow mustard. Cucumber is traditionally used in tzatziki, but for this tuna salad, celery is also a fun, crunchy variation. (You also can add celery to the salad if starting with store-bought tzatziki.) If you have only tuna packed in water on hand, simply drain the tuna well and stir olive oil into the salad for richness. Sandwich the tuna between bread, mix it into a salad or enjoy it as a dip with chips or crackers.
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Ingredients
Yield:1 Serving
- 1very small garlic clove
- Salt
- 3tablespoons plain full-fat Greek yogurt
- 2tablespoons finely diced cucumber or celery
- 1tablespoon chopped fresh dill
- ½teaspoon lemon juice
- 1(5-ounce) can tuna packed in olive oil
- 1½teaspoons yellow mustard
- Salt and black pepper
- Bread, lettuce, cucumber slices or chips, for serving
For the Tzatziki (or Use ¼ Cup Store-bought)
For the Tuna Salad
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
504 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 52 grams protein; 982 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the tzatziki: Smash the garlic, remove the peel, then sprinkle with salt and chop very finely. (The salt helps the garlic break down and tempers its sharpness.) Transfer to a medium bowl and add the yogurt, cucumber, dill and lemon juice. Stir, taste and add more salt.
Step
2
Make the salad: Add the tuna with its oil and mustard to the tzatziki, and mix well. Taste and add salt and pepper. The salad can be refrigerated for up to 2 days. Eat on its own or as a sandwich, salad or dip.
Ratings
4
out of 5
93
user ratings
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Cooking Notes
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Chris
I swapped in a rotisserie chicken for the tuna, and mayo the tzatziki, would eat again for sure. Excellent sandwich.
Cricket in Vermont
Just perfect- I loved this. I used cucumber, no mustard.The fresh dill just made it!
Annabelle
I was skeptical but had made too much tzatziki for a different recipe, so I went for it. Delightful! The yellow mustard is surprising but it works. I didn't have celery so used the white parts of 2 green onions, finely chopped. My only question is regarding the instruction to add "the tuna and its oil"; that seems like it'd end up a greasy mess. I drained almost all the oil -- but less than I usually would -- and was very happy with the results.
Juan Luis Delmont
I was eating my own make-up version of tzatziki tuna salad when I saw yours. I didn't know that I was not the only one to eat tuna salad (or salmon, or bacalao) with tzatziki. Mine is generally store-bought. For my delight you add lemon juice and mustard
Maureen
Nice and fresh, garlic and salt works well! Thank you.
Firat
Yogurt with fish is a repulsive idea to those of us coming from the Mediterranean countries. In Turkey and Greece, it borders on blasphemy.
Marie
I love tzatziki, but detest tuna fish. Has anyone tried this with canned chicken? I would probably have to drain the broth and add some olive oil?
Kim Frohlinger
I can't taste the difference between canned tuna and canned chicken!
Dana
I make a very similar recipe with canned chicken. I put in more dill and chopped shallots. I also sometimes add the brine from capers.
Craig W
Try using fresh tuna it taste so much bet that canned. Cook it, chill it and cut it.
Susan P
Made this today and it was delicious! Had a couple ears of corn in my fridge that I’ve been needing to use, so I steamed and cooled the kernels and they were a great addition. Tasty lunch on a bed of greens with slices of tomato and avocado on the side :)
Bay Colony
I substituted Bulgarian yogurt for a different twist and used prepared mustard by half. Tasted great. Popping flavor.
Emily
In order to stay true to that tzatziki flavor, opt for cucumber over celery. I thought the yellow mustard over powered the delicate dill and lightness of the yogurt. Will omit next time and may try a splash of red wine vinegar or double the lemon juice instead to replace the acidic punch the mustard was trying to serve.
Craig W
If you’re trying to cut mayonnaise you can also use creamy avocado with a touch of olive. Chopped kalamata olives are also a nice addition. Tumeric or curry powder can really change up tuna salad as well.
Amelia
I used store bought tzatziki and added a finely chopped stalk of celery.. oh and some celery seeds. Loved it. Did not miss the mayo.
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