Go Back
No-mayo tuna salad made with Greek yogurt, celery, red onion, lemon juice, and fresh dill — served in a bowl with crackers
Emma Collins

No-Mayo Tuna Salad

This no-mayo tuna salad is creamy, fresh, and packed with protein — made without a single drop of mayonnaise. Using Greek yogurt and olive oil as the base, this healthy tuna salad comes together in just 10 minutes with simple pantry ingredients. Perfect for sandwiches, lettuce wraps, crackers, or meal prep lunches, this easy no-mayo tuna salad recipe is lighter, brighter, and more flavorful than any classic mayo-heavy version. A go-to high-protein lunch for clean eating, low-calorie diets, and busy weekdays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 3 Servings
Course: Lunch, Salad
Cuisine: American Cuisine
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • GROUP 1: Main Salad Ingredients
  • ---------------------------------
  • - 2 cans 5 oz each canned tuna in water — drained very well
  • - 3 tablespoons plain Greek yogurt full-fat or 2% — creamy no-mayo base
  • - 1 tablespoon extra virgin olive oil — for richness and healthy fat
  • - 1.5 tablespoons fresh lemon juice — for brightness and flavor
  • - 2 stalks celery — finely diced for crunch
  • - ¼ cup red onion — finely diced
  • - ½ cup cucumber — diced optional but recommended
  • - 1 tablespoon Dijon mustard — for depth and tang
  • - 1 tablespoon fresh dill — chopped or ½ tsp dried dill
  • - 1 tablespoon fresh parsley — chopped
  • - ½ teaspoon kosher salt — or to taste
  • - ¼ teaspoon black pepper — freshly ground
  • GROUP 2: Optional Add-Ins Flavor Boosters
  • ---------------------------------------------
  • - 1 tablespoon capers — drained for briny punch
  • - 1 hard-boiled egg — chopped for extra protein
  • - ½ avocado — mashed for richness (use instead of or with Greek yogurt)
  • - 1 teaspoon garlic — minced
  • - ¼ teaspoon red chili flakes — for mild heat
  • - 2 tablespoons sweet pickle relish or dill relish

Equipment

  • Large mixing bowl
  • Fork
  • Fine mesh strainer or can lid (for draining tuna)
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula or mixing spoon
  • Airtight storage container

Method
 

  1. STEP 1 — Drain the Tuna Thoroughly
  2. Title: Drain the Tuna
  3. Instruction:
  4. Open both cans of tuna and drain all liquid completely. Press the tuna firmly against the inside of the can lid or use a fine mesh strainer to squeeze out as much moisture as possible. This step is crucial — excess liquid will make your no-mayo tuna salad watery and bland. Well-drained tuna holds the dressing better and gives you a firmer, more satisfying texture.
  5. STEP 2 — Mix the No-Mayo Dressing
  6. Title: Prepare the No-Mayo Dressing
  7. Instruction:
  8. In a large mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, fresh lemon juice, and Dijon mustard until smooth and well combined. This creamy no-mayo base is the heart of the recipe — the Greek yogurt adds protein and tang, the olive oil adds healthy fat and richness, and the lemon juice keeps everything bright and fresh. Taste and adjust the balance before adding the tuna.
  9. STEP 3 — Prep the Vegetables
  10. Title: Chop the Vegetables
  11. Instruction:
  12. Finely dice the celery, red onion, and cucumber on a clean cutting board. Keeping the pieces small and uniform ensures every bite has the perfect balance of crunch, flavor, and creaminess. Fresh dill and parsley should be chopped just before using for maximum aroma and flavor impact in this healthy tuna salad.
  13. STEP 4 — Combine Everything
  14. Title: Mix the Tuna Salad
  15. Instruction:
  16. Add the well-drained tuna to the mixing bowl with the dressing. Using a fork, gently fold the tuna into the Greek yogurt and olive oil dressing — do not overmix. Overmixing breaks down the tuna too much and creates a mushy, paste-like texture. Add the diced celery, red onion, cucumber, fresh dill, parsley, kosher salt, and black pepper. Fold gently until just combined. If using optional add-ins like capers, hard-boiled egg, or avocado, fold them in at this stage.
  17. STEP 5 — Taste and Adjust
  18. Title: Season to Taste
  19. Instruction:
  20. Taste your no-mayo tuna salad and adjust the seasoning as needed. Add more lemon juice for extra brightness, a pinch of salt for depth, or a touch more Dijon mustard for tang. This is the step most people skip — but it's what separates a good tuna salad from a truly great one. Every can of tuna has slightly different salt levels, so always taste before serving.
  21. STEP 6 — Chill and Serve
  22. Title: Chill Before Serving
  23. Instruction:
  24. Cover the bowl with plastic wrap or transfer the tuna salad to an airtight container. Refrigerate for at least 15 minutes before serving. Chilling allows all the flavors to meld together beautifully — the lemon, dill, and mustard deepen, and the texture firms up slightly. Serve cold on toast, crackers, lettuce wraps, sandwiches, or over mixed greens.

Notes

★ BEST TUNA TO USE:
Use canned tuna packed in water for a lighter no-mayo tuna salad. Oil-packed tuna works too — just reduce the olive oil slightly since the tuna already carries oil. Wild albacore tuna gives the firmest texture and cleanest flavor.
★ GREEK YOGURT TIP:
Use plain, unsweetened Greek yogurt only. Flavored yogurts will completely change the taste. Full-fat Greek yogurt gives the creamiest result; 2% works well for a slightly lighter version.
★ AVOCADO VARIATION:
Replace Greek yogurt entirely with ½ mashed ripe avocado for a dairy-free no-mayo tuna salad. Add lemon juice immediately after mashing to prevent browning. This version should be eaten within 24 hours.
★ OLIVE OIL ONLY VERSION (Mediterranean Style):
Skip the Greek yogurt entirely and use 2.5 tablespoons extra virgin olive oil + 2 tablespoons lemon juice for a clean Mediterranean no-mayo tuna salad. Add capers and fresh herbs for maximum flavor.
★ MEAL PREP:
This no-mayo tuna salad stores well in the refrigerator for 3–4 days in an airtight container. Stir before each serving. Do not freeze — Greek yogurt and vegetables separate when frozen.
★ MERCURY NOTE:
Canned tuna, especially albacore, contains mercury. Most nutrition guidelines recommend limiting to 2–3 servings per week for adults and less for pregnant women and children.
★ SERVING IDEAS:
— Tuna salad sandwich on whole wheat or sourdough
— Open-faced toast with sliced tomato
— Stuffed inside avocado halves
— Over mixed greens as a protein salad bowl
— Scooped with celery sticks or cucumber rounds (low-carb)
— Rolled inside butter lettuce leaves
— On crackers as an appetizer

NUTRITION FACTS (Per Serving — Approximate)

Based on: Greek yogurt + olive oil base, no optional add-ins
Serving Size: ~¾ cup (approx. 180g)
Servings: 3
Calories: 185 kcal
Total Fat: 7g
Saturated Fat: 1.2g
Trans Fat: 0g
Unsaturated Fat: 5.8g
Cholesterol: 35mg
Sodium: 480mg
Total Carbohydrates: 4g
Dietary Fiber: 0.8g
Total Sugars: 1.5g
Added Sugars: 0g
Protein: 25g
Vitamin A: 6% DV
Vitamin C: 8% DV
Calcium: 6% DV
Iron: 8% DV
Potassium: 280mg
Omega-3 Fatty Acids: ~600mg