Description
This bright, creamy tuna salad combines the bold flavors of arugula, lemon, and capers with the protein-rich goodness of Greek yogurt, tuna, and hard-boiled eggs. A healthy and quick recipe ideal for lunches, wraps, or a light dinner.
Ingredients
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¾ cup finely chopped celery
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½ cup coarsely chopped arugula
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¼ cup mayonnaise
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¼ cup whole-milk plain Greek yogurt
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¼ cup thinly sliced scallions (white and light green parts only)
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice
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1½ tablespoons capers, rinsed
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½ teaspoon dried tarragon, rubbed
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2 (5-ounce) cans solid white tuna in water, drained
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2 hard-boiled eggs, chopped
Instructions
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In a medium bowl, stir together the celery, arugula, mayonnaise, scallions, yogurt, lemon zest, lemon juice, capers, and tarragon until well combined.
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Gently fold in the drained tuna and chopped hard-boiled eggs.
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Taste and adjust seasoning with salt and pepper if needed.
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Chill for 20–30 minutes before serving.
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Serve over greens, in a sandwich, or with whole grain crackers.
Notes
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For best flavor, let the salad chill before serving.
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Adjust creaminess by adding more yogurt or mayo, 1 tablespoon at a time.
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Add-ins like dill, diced pickles, or cucumbers can be used for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: American