High Protein Tuna Salad
This high-protein tuna salad with eggs, Greek yogurt, and crunchy veggies is creamy, low-carb, and perfect for meal prep. Enjoy it on lettuce wraps, sandwiches, or straight from the fridge for a healthy, satisfying lunch.
Servings: 8 servings
Ingredients
- 4 cans Albacore tuna in water drained
- 5 Eggs boiled and cubed
- 8 stalks Celery diced
- ½ cup Dill pickles cubed
- 2 teaspoons Fresh dill chopped (or 1 teaspoon dried)
- 1 cup Greek yogurt or Mayonnaise or a mix of both
- ¼ cup Olive oil
- 3 tablespoons White Vinegar
- 1 Lemon juice
- 1½ teaspoon Smoked paprika
- ½ teaspoon Black pepper Freshly Cracked
- Salt to taste
Optional Ingredients
- ½ cup Onions finely diced
- 1 Red bell pepper diced
Instructions
- Boil until hard-cooked, then peel and cube.
- In a large bowl, whisk together Greek yogurt (or mayonnaise), olive oil, vinegar, lemon juice, smoked paprika, salt, and pepper until smooth and creamy.
- Stir in tuna and eggs until fully coated.
- Fold in celery, pickles, dill, and any optional veggies.
- Refrigerate for 30 minutes to let flavors meld before serving.
Notes
Drain the tuna well to prevent a watery salad.
Mix Greek yogurt with mayo for the best balance of lightness and creaminess.
Let the salad chill for 30 minutes in the fridge to allow flavors to develop.
Add a splash more lemon juice or vinegar before serving if it needs extra brightness.
Nutrition
Serving: 8servings | Calories: 223kcal | Carbohydrates: 3g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 468mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 549IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg