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Greek Yogurt Tuna Salad Bowls with Crunchy Vegetables

Greek Yogurt Tuna Salad Bowls with Crunchy Vegetables

This tuna salad swaps most of the mayonnaise for plain Greek yogurt, adds lemon, Dijon mustard and plenty of crunchy vegetables, and spoons it over a bowl of greens with sweet corn and shredded carrot. It takes about fifteen minutes and needs no cooking at all.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans (5 oz each) tuna packed in water, well drained
  • 1/3 cup plain Greek yogurt
  • 1 tbsp mayonnaise optional, for richness
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice plus 1/2 tsp zest
  • 1/2 cucumber finely diced
  • 1 stalk celery finely diced
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh dill chopped, or 1 tsp dried
  • 1/4 tsp garlic powder
  • salt and black pepper to taste
  • 4 cups mixed salad greens
  • 1/2 cup sweet corn thawed frozen or drained canned
  • 1 medium carrot shredded
  • 1 cup cherry tomatoes halved
  • 1 tbsp olive oil for the greens
  • 1 tsp red wine vinegar

Method
 

  1. Drain the tuna thoroughly, pressing it with a fork against the lid or in a sieve. Excess water makes the salad runny.
  2. In a medium bowl stir together the yogurt, mayonnaise (if using), mustard, lemon juice and zest, garlic powder and dill.
  3. Add the tuna and break it into flakes with a fork. Fold in the cucumber, celery and red onion. Season with salt and pepper and taste; add more lemon if it needs brightness.
  4. In a separate bowl toss the greens with the olive oil, vinegar and a pinch of salt.
  5. Divide the greens between two bowls. Top with the corn, shredded carrot and tomatoes, then pile the tuna salad in the middle. Finish with black pepper and extra dill.

Notes

  • Dice the cucumber small and pat it dry on a towel so it stays crisp instead of watering down the dressing.
  • If you are packing this for later, keep the tuna salad and the dressed greens in separate containers.