Zesty Tuna Salad Without Mayo (Greek Yogurt & Dill)
This zesty tuna salad without mayo uses Greek yogurt and olive oil for a bright, high-protein lunch. Packed with fresh dill, capers, and lemon on sourdough toast.
If you want a high-protein lunch that doesn't leave you feeling weighed down, this tuna salad without mayo is the ultimate solution. By swapping heavy shelf-stable oils for a combination of thick Greek yogurt and extra-virgin olive oil, you get a creamy texture with a much brighter, cleaner finish.
This recipe leans into Mediterranean flavors, functioning like a vibrant Greek tuna salad thanks to the addition of briny capers, crunchy celery, and a generous handful of fresh dill. It is a fantastic healthy tuna salad option for meal prep because the flavors actually improve as it sits in the fridge.
The secret here is the balance of acidity and fat. The lemon juice cuts through the richness of the fish, while the cracked black pepper adds a necessary bite that makes this version far superior to the gloopy deli counter standards.
Ingredients
The Salad Base
- 2 cans (5 oz / 142g each) albacore tuna in water, drained well
- 1/2 cup (115g) plain Greek yogurt (full fat preferred)
- 1 tablespoon extra-virgin olive oil
- 2 stalks celery, finely diced
- 2 tablespoons capers, drained and roughly chopped
- 3 tablespoons fresh dill, chopped
- 2 tablespoons red onion, very finely minced
- 1/2 lemon, juiced (approx. 1 tablespoon)
Seasoning & Serving
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 thick slices sourdough bread, toasted
- Optional: handful of arugula or microgreens
Instructions
- 1
Drain the tuna thoroughly in a fine-mesh sieve, pressing down with a fork to remove as much moisture as possible.
- 2
Flake the tuna into a medium mixing bowl, breaking up any large chunks into smaller, uniform pieces.
- 3
Add the Greek yogurt, olive oil, and lemon juice to the bowl with the tuna.
- 4
Fold in the diced celery, chopped capers, minced red onion, and fresh dill until the ingredients are evenly distributed.
- 5
Season with the salt and plenty of cracked black pepper; taste and adjust lemon or salt if needed.
- 6
Toast your sourdough slices until golden and crisp.
- 7
Spoon a generous portion of the tuna mixture onto each slice of toast.
- 8
Garnish with extra dill or a handful of arugula before serving immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 565 kcal
- Protein
- 46 g
- Carbs
- 44 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1180 mg
Tips
- → Dry your tuna. If the tuna is watery, the Greek yogurt will break down and become runny. Squeeze it well.
- → Mince the onion finely. Since we aren't using heavy mayo to mask flavors, large chunks of raw onion can be overpowering.
- → Let it chill. If you have 15 minutes, let the salad sit in the fridge before serving to allow the dill and lemon to fully hydrate the tuna.
FAQ
Why does my tuna salad without mayo taste bland?
Usually, it's a lack of acidity or salt. Greek yogurt is tangier than mayo but less salty. Add an extra squeeze of lemon or a few more chopped capers to make the flavors pop.
Can I use tuna in oil instead of water?
Yes, but drain the oil well. If using tuna in oil, skip the tablespoon of olive oil in the recipe to keep the consistency from becoming too greasy.
How long does this keep in the fridge?
Store it in an airtight container for up to 3 days. Give it a quick stir before serving as the yogurt may release a little moisture over time.
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