This Greek-inspired tuna salad is my go-to when I need a quick, protein-packed lunch that’s bursting with flavor. While classic tuna salad can sometimes taste bland, this version is anything but—thanks to fresh herbs, crunchy veggies, and a tangy yogurt dressing.

The secret? A creamy, herb-infused dressing made with Greek yogurt, Dijon mustard, fresh dill (or dried, in a pinch), lemon juice, and Worcestershire sauce. I prefer full-fat yogurt for its rich texture, but 2% works too.

For the perfect balance of crunch and freshness, I add celery, cucumber, and red onion—though I know some folks skip the celery (sacrilege, in my opinion!). The result is a light yet satisfying salad that’s delicious on sandwiches, stuffed in pita, or served over greens.

Prep Time: 15 minutes
Servings: 6
Diet: Gluten-Free
Allergens: Milk

Ingredients

• 1 cup plain Greek yogurt (full-fat or 2%)

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• 1 Tbsp Dijon mustard

• ½ tsp dried dill weed (or 1 tsp fresh dill, chopped)

• 2 Tbsp lemon juice

• 1½ tsp Worcestershire sauce

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• ¼ tsp each salt & pepper

• 2 celery stalks, diced

• 1 cucumber, diced

• ½ red onion, finely chopped

• 2 (7-oz) cans tuna, drained

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Instructions:

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