New This Month

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

Source: Everyday Food, September 2012


  • 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


  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.

Cook's Notes

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

Reviews Add a comment