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–+ servings
Patricia Krouse

No-Mayo High-Protein Tuna Salad

A bright, protein-packed tuna salad without mayo, featuring fresh citrus, creamy avocado, briny olives, and soft flakes of tuna. Perfect for quick lunches or picnic spreads.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 120 grams canned tuna (packaged in water) or about 4 ounces
  • 0.5 medium-sized avocado use ripe but firm
  • 0.25 cup plain Greek yogurt higher in protein than regular yogurt
  • 0.5 cup English cucumber, diced
  • 0.25 cup green olives, chopped can substitute with other varieties
  • 0.25 cup fresh dill, chopped fresh is best, use dried with caution
  • 0.5 lemon, juiced for brightness
  • 1 tsp garlic powder
  • Salt + pepper to taste

Method
 

Preparation
  1. Dice cucumber, chop olives and dill, and set them aside in a small bowl.
  2. Mash avocado in a large bowl until slightly chunky.
  3. Add all other ingredients including the drained tuna, Greek yogurt, lemon juice, garlic powder, and salt + pepper to the bowl.
  4. Mix everything together until well-combined, adjusting seasoning to taste.
  5. Serve in lettuce wraps, sandwiches, toasts, pitas, or salads.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 6gProtein: 21gFat: 10gSaturated Fat: 1g

Notes

Store leftovers in an airtight container in the fridge for up to 2–3 days. Avocados will darken slightly but the lemon helps slow browning. Keep extra olive or cucumber pieces separate for maximum crispness.

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