a bowl of tuna salad with dill garnish

Easy and Super Flavorful Tuna Salad (No Mayo!)

This super easy and healthy tuna salad doesn’t sacrifice flavor and is simply delicious. It’s a perfect healthy and filling weekday lunch!

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Tuna salad may not exactly feel like the most inspiring or exciting weekday lunch, I get it. The thought of eating cold fish in the middle of the day may feel like the very definition of a sad desk lunch. However, I am here to change that perception of tuna salad by bringing you a super easy, super healthy, and super flavorful recipe that you will feel able to return to again and again. It’s herby, it’s tangy, it’s creamy, it’s crunchy. It quite honestly hits the spot and it is so versatile and customizable. So without further adieu, let’s talk ingredients for this incredible tuna salad.

Tuna Salad Ingredients

Canned Tuna: Duh. You will need two 5 oz cans packed in water and drained. Make sure to choose wild caught tuna over farm-raised. Trust me on this one. It tastes better and it’s better for you. Be sure to choose a low sodium option if you need.

Greek Yogurt: Listen, I cannot do the jarred mayonnaise you buy in the store. It’s a texture and consistency issue for me. As such, I have long experimented with mayonnaise replacement in recipes that call for it. I have found that a quality full fat Greek yogurt can often do the trick, and it’s what I use in this recipe. Trust me when I say full fat. It tastes WAY better, is more satiating, and isn’t “bad” for you like previously thought. Actually, it is linked to some health benefits. My absolute favorite brand is Fage, and I rarely purchase anything else. If you are dairy-free, lactose free or plant-based Greek yogurt would likely work in its place though I haven’t tested it.

Dijon Mustard: Lends a tangy, spicy burst of flavor to the salad.

Celery: Provides some crunch, some freshness, and some veggie power.

Something Pickled: Adding about a quarter cup of something pickled and finely chopped brings the entire dish together. It creates a nice acidic flavor and a burst of flavor in each bite. I like to use dill pickles or pickled red onions in this particular tuna salad, but I would imagine sauerkraut could work too.

Fresh Dill: What’s a tuna salad without dill? It gives the entire dish a herby and fresh feeling. You could also experiment with using other herbs you have on hand in its place, such as chives, parsley, or cilantro. Obviously this would change the flavor of the dish significantly.

Salt and Pepper: You can do this to taste, but I generally put about a quarter teaspoon of each to really bring out the flavors of the other ingredients.

white bowl filled with tuna salad

How to Serve

I feel like the obvious way to serve tuna salad is on a sandwich, but here are some other creative ways to serve it:

  • Make it a melt on a bagel or English muffin with some cheddar or provolone cheese.
  • Serve on a bed of seasonal greens with plenty of crackers on the side for dipping.
  • Serving it with celery and carrots or on its own as a healthy and filling afternoon snack.

If you make this super flavorful and easy tuna salad, be sure to leave a rating and review! It would mean the world to me and helps little blogs like mine show up on Google.

Other Easy Lunch Ideas:

a bowl of tuna salad with dill garnish
white bowl filled with tuna salad

Easy and Super Flavorful Tuna Salad

This super easy and healthy tuna salad doesn't sacrifice flavor and is simply delicious. It's a perfect healthy and filling weekday lunch!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad, Snack
Cuisine American
Servings 4


  • Large Bowl


  • 2 5 oz cans wild caught tuna packed in water
  • ½ cup full fat Greek yogurt
  • 2 tsp Dijon mustard
  • 2 stalks celery finely chopped
  • ¼ cup something pickled (I like dill pickles or pickled red onions) finely chopped
  • 2 tbsp dill finely chopped
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper


  • Drain water from both cans of tuna and dump into large bowl.
  • Add all other ingredients to bowl and mix until well-combined. Serve immediately on a sandwich or salad.


Storage: Refrigerate in airtight container for 3-4 days.
To make dairy-free: Lactose-free or plant-based Greek yogurt would likely work well, but I haven’t tested it. 
*If you aren’t a fish person, you could easily substitute the same amount of canned chicken for the tuna.
Keyword greek yogurt, no mayo, no mayonnaise, nut-free, tuna, tuna salad

Photography by Hope Agresti


  1. I made this today. Absolutely delicious. I ate it on an arugula salad with pickled beets. Very yummy. It is a quick and easy recipe. I actually purchased a dill plant for $2.99 at Lowe’s grocery store. It was cheaper than the little packs of herbs. Now I can plant it, and have more on hand. I purchased a large container of Greek yogurt, and I am going to freeze the rest in 1/2 cup containers for later use.

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