Mediterranean Tuna Salad with Greek Yogurt (No Mayo)

Name: Mediterranean Tuna Salad with Greek Yogurt (No Mayo)
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 3 - 5 ounce cans of canned tuna (drained); 1/4 of a cup of red onion (chopped); 1 english cucumber (diced); 1 - 15 ounce jar of artichoke hearts (quartered); 1 cup roasted red peppers (chopped); 1 celery stalk (finely chopped); 1/2 cup of kalamata olives (halved); 1/2 cup feta cheese (crumbled); 5-6 green onions (chopped); 1/4 cup of fresh parsley (chopped); 1/3 cup Greek yogurt; 2 tablespoons extra virgin olive oil; 1 lemon (juiced); 3 tablespoons fresh dill (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper

Mediterranean Tuna Salad with Greek Yogurt (No Mayo) is an easy twist on classic tuna salad. Your favorite Mediterranean ingredients like feta cheese, olives and fresh vegetables are mixed with tuna and a Greek yogurt dill dressing.

Prep20 min
Total20 min
Makes6 servings
Calories135

Ingredients

6 servings

Salad ingredients:

3 - 5 ounce cans of canned tuna (drained)
1/4 of a cup of red onion (chopped)
1 english cucumber (diced)
1 - 15 ounce jar of artichoke hearts (quartered)
1 cup roasted red peppers (chopped)
1 celery stalk (finely chopped)
1/2 cup of kalamata olives (halved)
1/2 cup feta cheese (crumbled)
5-6 green onions (chopped)
1/4 cup of fresh parsley (chopped)

Greek Yogurt Dressing:

1/3 cup Greek yogurt
2 tablespoons extra virgin olive oil
1 lemon (juiced)
3 tablespoons fresh dill (chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

1
Combine the tuna, red onion, cucumber, artichoke hearts, roasted red peppers, celery, olives, feta cheese, green onions and parsley in large mixing bowl and gently combine.
2
In a medium mixing bowl combine the plain Greek yogurt, extra virgin olive oil, lemon juice, dill, salt and pepper and whisk to combine.
3
Add the dressing to the tuna salad and gently mix until combined.
4
Serve the tuna salad as is, on a bed of greens, a sandwich or pita bread.

Notes

Drain tuna very well before mixing. Excess water dilutes the dressing and makes the salad watery. Use full-fat or 2% Greek yogurt for the creamiest texture. Nonfat works but produces a thinner, more tart result. Let the salad rest in the refrigerator for 20 to 30 minutes before serving if you have time. The flavor improves significantly. Store in an airtight container for up to 3 days. Do not freeze -- Greek yogurt separates after thawing. Dice vegetables small and evenly so the salad holds together in a pita or wrap. Tuna packed in olive oil adds extra richness; tuna packed in water keeps it lighter. Both work in this recipe.