Tuna salad is still one of my all-time favorite go-to lunches when I need something easy, packed with protein, and full of flavor.

I’ve been adding Mediterranean spices to my tuna salad for years, so when I saw this recipe for Greek tuna salad, a light went off in my head.

Tuna salad is all of the above things, but if you don’t add much to the recipe, it can turn out kind of bland. That’s why I love adding fresh dill weed to mine. Dried works as well, but it doesn’t have exactly the same flavor profile. As a kid, my mom always had mint and dill plants growing in the yard, and there’s nothing better than fresh dill in my opinion.

To make this recipe, you simply whisk together the ingredients for the dressing, which include plain Greek yogurt, Dijon mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper. I always use the full-fat kind of yogurt since it has a lovely, creamy texture, but you can also use the 2% fat variety if you prefer.

Once the dressing is ready, combine the drained tuna and the veggies. I don’t think that a tuna salad is complete without celery for crunch, but everyone has their preferences. I know quite a few people who routinely leave it out. This recipe uses not only celery but also diced red onion and cucumber. I like to finish my tuna salad with some freshly-grated pepper on top as well.

With this recipe, the final result is both creamy and fresh—familiar and with a flair of the Mediterranean. It’s perfect on bread for tuna fish sandwiches, but my personal favorite way to have this salad is with pita bread.

This is a wonderful lunch or snack for the warmer months and just so happens to also be quite good for you, which is a bonus we’ll take any day of the week.

Yield: Makes 6 servings
Prep Time: 15 minutes
Diet: Gluten-Free
Allergens: Milk

Ingredients

1 cup plain Greek yogurt

1 Tbsp Dijon mustard

1/2 tsp dried dill weed (or 1 tsp fresh dill, chopped)

2 Tbsp lemon juice

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon salt & pepper

2 celery stalks, roughly chopped

1 cucumber, roughly chopped

1/2 red onion, diced

2 (7-ounce) cans tuna, drained

Preparation

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