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Tangy Tuna Salad

This tuna salad gets its bright flavor from two good-for-you ingredients: Greek yogurt and shredded apple.

  • servings: 2
Photography: Andrew Purcell




  • 3 tablespoons mayonnaise
  • 1 tablespoon nonfat plain Greek yogurt
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • Salt and pepper
  • 1 can (5 ounces) solid light tuna packed in water, drained and flaked
  • 1 stalk celery, halved lengthwise and thinly sliced
  • 1/2 Granny Smith apple, peeled and grated
  • Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Cook's Note

To store, refrigerate tuna salad in an airtight container, up to 1 day.


  1. Step 1

    Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Everyday Food, September 2012