Cranberry Tuna Salad with Greek Yogurt
A no-cook tuna mixture with a yogurt-and-mayonnaise dressing, crisp celery, and chewy dried cranberries.
Ingredients
Main Ingredients
- 3 cans tuna packed in water (5 ounces each)
- 3 tablespoons low fat mayonnaise
- 3 tablespoons Greek yogurt (plain)
- 1/2 cup chopped celery (about 2 stalks)
- 1/4 cup dried cranberries
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Drain all 3 cans thoroughly and put the tuna in a clean bowl. Separate large flakes lightly with a fork.
- Blend mayonnaise, plain Greek yogurt, lemon juice, salt, and pepper until even.
- Add chopped celery and dried cranberries to the tuna, then fold in the dressing without mashing the fish to a paste.
- Taste, adjust seasoning sparingly if needed, and divide into 4 filling portions. Serve with separately prepared bread or lettuce, or cover and refrigerate promptly.
Notes
The cans are 5 oz each before draining. Yield is four filling portions; bread or lettuce is separate. Use dried cranberries and plain yogurt. Keep the prepared filling cold and use within two days or an earlier ingredient limit.