Tzatziki Tuna Salad

By Genevieve Ko

Updated May 21, 2024

Tzatziki Tuna Salad
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(380)
Comments
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Tuna salad often includes mayonnaise, but this version delivers a similar creaminess with Greek yogurt, which imparts a freshness to the mix. Here, the yogurt is seasoned with the classic garlic-dill combination of tzatziki, which goes surprisingly well with sharp yellow mustard. Cucumber is traditionally used in tzatziki, but for this tuna salad, celery is also a fun, crunchy variation. (You also can add celery to the salad if starting with store-bought tzatziki.) If you have only tuna packed in water on hand, simply drain the tuna well and stir olive oil into the salad for richness. Sandwich the tuna between bread, mix it into a salad or enjoy it as a dip with chips or crackers.

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Ingredients

Yield:1 Serving

    For the Tzatziki (or Use ¼ Cup Store-bought)

    • 1very small garlic clove
    • Salt
    • 3tablespoons plain full-fat Greek yogurt
    • 2tablespoons finely diced cucumber or celery
    • 1tablespoon chopped fresh dill
    • ½teaspoon lemon juice

    For the Tuna Salad

    • 1(5-ounce) can tuna packed in olive oil
    • 1½teaspoons yellow mustard
    • Salt and black pepper
    • Bread, lettuce, cucumber slices or chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

504 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 52 grams protein; 982 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the tzatziki: Smash the garlic, remove the peel, then sprinkle with salt and chop very finely. (The salt helps the garlic break down and tempers its sharpness.) Transfer to a medium bowl and add the yogurt, cucumber, dill and lemon juice. Stir, taste and add more salt.

  2. Step 2

    Make the salad: Add the tuna with its oil and mustard to the tzatziki, and mix well. Taste and add salt and pepper. The salad can be refrigerated for up to 2 days. Eat on its own or as a sandwich, salad or dip.

Ratings

4 out of 5
380 user ratings
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Comments

Lynne

Made this with the addition of capers - delicious!!

Joe

I've been making variations of this for years. I prefer Bulgarian yogurt for its tangy flavor, as most commercial drained ("Greek") yogurt is pretty bland. Contrary to some commenters, adding all the oil from the can doesn't make it too thin or "an oily mess." It works with the yogurt to make for a good, rich mouth feel and flavor. Using sharp mustard instead of yellow brightens the flavor further. Finally, add some sunflower seeds or pepitas for extra crunch without the bitterness of celery.

Dan in Toronto

I've been making an egg salad with tzatziki -- holds together nicely in a sandwich. A popular dinner at our home is "scoops" ... and the tzatziki substitutes for mayo particularly well in potato and chicken salads, too.

Cinnamon D

This was tasty, but very wet - I am going to drain most of the oil next time and shred the cucumber and let it sit in a colander for a few minutes.

CGreer

This dish may work for some but I really missed the binding creaminess of mayonnaise.

J

My daughter is allergic to mustard, so instead of using cucumbers or celery, I used a very tangy dill pickle, and in a larger quantity. This substitution gave the salad the same kind of zing that mustard would.

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