This healthy tuna salad is a delicious, low-carb, and low-saturated fat option for a quick and satisfying lunch. It combines the creamy tang of Greek yogurt with the briny flavors of olives and sun-dried tomatoes, all balanced by a hint of fresh lemon juice. For a unique twist, I used radishes for a refreshing crunch instead of the usual celery, simply because that’s what I had on hand. This tuna salad is perfect for a flavorful and nutrient-packed meal that’s both light and filling, making it ideal for anyone looking to eat well without extra carbs.
Easy Mediterranean Tuna Salad with Radishes and Greek Yogurt Dressing
A quick and flavorful tuna salad
Ingredients
- Radishes: 4–5 finely chopped
- Olives: 4–6 green or kalamata olives chopped (optional for a briny touch)
- Sun-Dried Tomatoes: 1–2 pieces finely chopped (optional for added depth)
- Plain Greek Yogurt: 2 tablespoons
- Olive Oil: 1 teaspoon optional, for added creaminess
- Red Wine Vinegar or Lemon Juice: 1 teaspoon to taste
- Salt and Pepper: to taste
- Gochujang: 1/4 teaspoon for a hint of spice
- Miso: 1/4 teaspoon for extra umami
Instructions
Prepare the Tuna and Vegetables:
- Drain the can of tuna, leaving a bit of oil if it’s packed in oil, for extra flavor.
- Add the tuna to a mixing bowl and flake it with a fork.
- Add the finely chopped radishes, olives, and sun-dried tomatoes to the bowl.
Make the Dressing:
- In a small bowl, combine the Greek yogurt with the olive oil.
- Add the red wine vinegar or lemon juice for acidity.
- Season with salt and pepper to taste.
- If desired, add a small amount of Gochujang for spice or miso for umami.
Combine and Serve:
- Pour the dressing over the tuna mixture and gently toss until everything is well coated.
- Taste and adjust seasoning as needed.
- Serve immediately, garnished with pepitas if desired.
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