The Best Tuna Salad Ever

By Crystal Cerrato

This high protein tuna salad is the perfect blend of creamy, crunchy, and fresh—packed with flavors that will make you rethink every tuna salad you’ve ever had. It's simple, satisfying, and ideal for a quick lunch or a meal prep staple. With a base of high-quality tuna, crisp veggies, and a creamy dressing that ties it all together, this tuna salad hits all the right notes. Bonus: It’s incredibly versatile, so you can enjoy it on a bed of greens, in a wrap, or even on its own with some crackers. Trust me, once you try this, you’ll never go back to the classic version!

First, collect your ingredients:

5-7 oz Wild Caught Light Tuna in Water

2 large spoonfuls (or more, to taste) of Plain Whole Milk Greek Yogurt

1/2 Avocado

1 tablespoon Organic Olive Oil

1 tablespoon Red Wine Vinegar

1 Stalk Celery, chopped

1 sprig Scallion, chopped

1 handful Baby Arugala

Red Onion (soak in lemon juice for 30 min ahead of time to reduce spice and add an irresistable tangy flavor)

Salt & Pepper

Optional: Cucumber slices and/or Crackers for serving, Sriracha for extra heat.

1. Mash avocado in the bowl before adding tuna, yogurt, olive oil, vinegar, chopped celery, arugala, salt and pepper. Mix to combine.

2. Top with chopped scallions and sriracha.

3. Serve with cucumber slices or crackers, roll it into a wrap, or grab a fork and enjoy as is!

This salad is good for 2-3 days in the refrigerator if stored in an airtight container and is great for meal prep, camping meal prep, or lunch to bring on the go!