Tuna with greek yogurt recipe - Salad recipes

Author: Sean Creswell  

Give it a Mediterranean spin with chickpeas, cucumber, and Kalamata olives—or add a little sweetness with sliced grapes. This tuna pasta salad recipe is a great option for quick lunches or dinners.

Greek Yogurt Tuna Salad

Greek Yogurt Tuna Salad
No mayo, no problem. This healthy tuna salad uses probiotic-rich Greek yogurt as its creamy, tangy base. Crunchy celery, earthy chives, and delicate microgreens keep this easy lunch recipe fuss-free, so you can customize it with your own healthy ingredients. Give it a Mediterranean spin with chickpeas, cucumber, and Kalamata olives—or add a little sweetness with sliced grapes. Spread this tuna salad over a slice of whole-wheat bread, stuff it into an avocado, or spoon it into crisp lettuce cups for a low-carb version.
Provided by: Elizabeth Laseter
Total time: 5 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 1/4 cup 2% Greek yogurt
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 Unit (3 oz.) pouches solid white tuna in water (such as Wild Planet No Salt Added Albacore Wild Tuna)
  • 1 stalk celery, finely diced
  • 1 tablespoon fresh chopped chives
  • 1 cup loosely-packed microgreens (such as radish or basil)
Nutrition:
  • Calories: 100 calories
  • Carbohydrate: 1 g
  • Fat: 5 g
  • Fiber: 0 g
  • Protein: 12 g
  • Saturated Fat: 1 g
  • Sodium: 260 mg
  • Sugar: 1 g
  • Unsaturated Fat: 4 g
How to cook:
  1. {'@type': 'HowToStep', 'text': 'In a small bowl, combine yogurt, Dijon, oil, salt, and pepper. Set aside. In a medium bowl, combine tuna, celery, and chives. Add yogurt mixture; mix until well-combined. Cover and refrigerate until ready to use.'}
Notes: Tuna Greek Yogurt Recipes, Tuna and Noodles with Greek Style Yogurt A tuna and noodle recipe that will warm you from the inside out. CALORIES: 306.5 | FAT: 2.8g | PROTEIN: 21g | CARBS: …

Creamy Tuna Pasta Salad With Greek Yogurt

Creamy Tuna Pasta Salad With Greek Yogurt
A healthy Greek-yogurt based whole grain pasta salad packed with protein. This tuna pasta salad recipe is a great option for quick lunches or dinners.
Provided by: Aggie Goodman
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 1/2 of 13 oz package of whole wheat rotini (or pasta of your choice)
  • 2 cans light tuna, drained and flaked
  • 3 hard boiled eggs, chopped
  • 3 celery stalks, chopped (include celery leaves for more flavor)
  • 1/2 cup plain 0% Greek Yogurt
  • 1 tablespoon light mayo (optional, can use more Greek yogurt instead)
  • 1 tablespoon mustard
  • 1 1/2 teaspoon lemon pepper seasoning (I use a no salt added seasoning, check yours and adjust your additional salt)
  • 1/8 teaspoon onion powder
  • couple of splashes of apple cider vinegar (I measured a cap full)
  • salt and pepper to taste
How to cook:
  1. Prepare your pasta according to directions. When cooked through, drain and set aside to cool.
  2. To a large bowl add tuna, hard boiled eggs and celery.
  3. Prepare your “dressing” by combining Greek yogurt, mayo, mustard, lemon pepper, onion powder, apple cider vinegar, salt and pepper.
  4. Add your cooled pasta to large bowl along with your dressing. Gently stir to combine. Taste for salt and pepper and adjust.
Notes: Healthy Tuna Salad With Greek Yogurt (No Mayo), 4 small 7 oz cans of albacore tuna water packed 1 ripe avocado 2 tablespoons plain Greek yogurt 2 tablespoons Italian parsley chopped ½ cup …

Tuna Salad with Greek Yogurt

Tuna Salad with Greek Yogurt
A quick and easy recipe for a light, healthy tuna salad with lots of fresh vegetables.
Provided by: Amna
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
  • 2 cans of tuna in its own juice. 150g drained weight each
  • 60 g Greek yogurt
  • 1 red onion
  • 1 spring onion
  • ½ green pepper
  • ½ yellow pepper
  • ⅓ cucumber
  • 1 stick of celery
  • 3 hard-boiled eggs
  • 1 clove of garlic pressed
  • 1 teaspoon medium hot mustard
  • 2 teaspoons of lemon juice
  • 1 tsp sugar
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
Nutrition:
  • Calories: 126 calories
  • Carbohydrate: 11 grams carbohydrates
  • Cholesterol: 107 milligrams cholesterol
  • Fat: 3 grams fat
  • Fiber: 1 grams fiber
  • Protein: 13 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 444 grams sodium
  • Sugar: 8 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Open the tuna cans and let the juice drain off.
  2. Clean the vegetables and cut the spring onions crosswise into fine rings.
  3. Core the peppers, cut into strips and then finely dice.
  4. First halve the celery stalk, and then cut lengthways into fine strips and then dice across.
  5. Peel the cucumber, then cut in half and scrape out the seeds with a small spoon. Then cut lengthways into strips and then dice across.
  6. Peel the garlic clove and either press or finely chop.
  7. Peel and finely dice the eggs.
  8. Put all ingredients in a large salad bowl along with the Greek yogurt and 1 teaspoon of medium-hot mustard.
  9. Season with salt, black pepper, lemon juice and sugar.
  10. Mix everything well and, if necessary, season again with salt and black pepper.
  11. Enjoy! Your Tuna Salad is ready.
Notes: Ultimate Tuna Salad Sandwich with Yogurt, Directions. Place tuna (and the oil it’s packed in) in a medium bowl. Add yogurt, onion, apple, pecans, celery, dill, salt and pepper, stirring to combine. Refrigerate in an airtight container until ready to use …

Greek Yogurt Tuna Noodle Casserole

Greek Yogurt Tuna Noodle Casserole
Tuna noodle casserole with a creamy ranch greek yogurt sauce
Provided by: By Akram Taghavi-Burris
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • 1 teaspoon ranch mix
  • 3 oz Greek yogurt
  • ¼ cup milk
  • 1-½ shredded cheese
  • ¼ cup Parmesan
  • 8 oz Tuna
  • 8 oz Egg noodles
  • 10 oz Frozen mixed vegetables
  • ½ cup French's onions
How to cook:
  1. Fill a cooking pot with water and bring to boil. Toss in the egg noodles and return to boil. Cook until al dente. Remove pot from stove and drain the water from the noodles.
  2. Transfer noodles to a 9 to 10 inch baking dish. Drain tuna and stir into the noodles. Add the mixed frozen vegetables.
  3. In a small bowl mix Greek yogurt, milk and ranch seasoning. Once well blended pour over casserole.
  4. Stir in cheeses. Top with French’s Onions.
  5. Bake for 30 to 40 minutes. Serve hot.
Notes: Tuna Salad With Greek Yogurt, Add the Greek yogurt, and press the avocado with a fork to combine yogurt and blend them together. This is your creamy “mayo”. Drain the water …
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