Description
This Green Goddess Tuna Salad is a fresh, flavorful, and healthy twist on classic tuna salad, featuring a vibrant blend of fresh herbs, creamy mayonnaise or Greek yogurt, and crisp vegetables. Perfect for a quick lunch or light dinner, it’s easy to prepare and can be enjoyed on toasted bread, lettuce cups, or with crackers.
Ingredients
Scale
Salad Base
- 2 cans (5 ounces each) tuna in water, drained well
- 0.25 cup celery, finely diced
- 0.25 cup cucumber, finely diced
Dressing
- 0.33 cup mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 small garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, finely chopped
Instructions
- Prepare tuna: In a medium bowl, flake the drained tuna with a fork until broken into small pieces to ensure an even texture in the salad.
- Make dressing: In a separate bowl, whisk together mayonnaise or Greek yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until the mixture is smooth and well combined.
- Add herbs to dressing: Stir the finely chopped parsley, chives, and dill into the dressing, incorporating the fresh herbs evenly for that signature Green Goddess flavor.
- Combine ingredients: Fold the herb dressing into the flaked tuna along with the diced celery and cucumber. Mix gently but thoroughly to coat everything evenly without breaking up the tuna too much.
- Adjust and chill: Taste the salad and adjust seasoning if necessary. Chill for 15 to 30 minutes before serving to allow flavors to meld and deepen.
Notes
- Serve this tuna salad on toasted bread, in lettuce cups, or with crackers for a versatile meal option.
- For extra creaminess, add mashed avocado or a spoonful of sour cream to the salad.
- You can substitute Greek yogurt for mayonnaise to reduce fat and add a tangier flavor.
