There is nothing boring about this lunchtime staple.
Tuna salad is still one of all-time favorite my go-to lunches when I need something easy, with a lot of protein, and that has tons of flavor. I’ve been adding Mediterranean spices to my tuna salad for years, so when I saw this recipe for Greek tuna salad a light went off in my head.
Tuna salad is all of the above things, but if you don’t add much to the recipe it can turn out kind of bland. That’s why I love adding fresh dill wedd to mine. Dried works as well, but it doesn’t have exactly the same flavor profile. As a kid my mom always had mint and dill plants growing in the yard and there’s nothing better than fresh dill in my opinion.
Makes 6 servings
15m prep time
1 cup plain greek yogurt
1 Tbsp Dijon mustard
1/2 tsp dried dill weed (or 1 tsp fresh dill, chopped)
2 Tbsp lemon juice
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt & pepper
2 celery stalks, roughly chopped
1 cucumber, roughly chopped
1/2 red onion, diced
1 cup seedless red grapes, halved
2 7-oz cans tuna, drained
Whisk together yogurt, mustard, dill, lemon juice, Worcestershire sauce, salt, and pepper together in a large bowl.
Fold in celery, cucumbers, grapes, and tuna into dressing and mix until well combined.
Keep refrigerated until mealtime. Serve with bread, pitas, crackers, or on a bed of lettuce.