Nutrition Curator
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Tuna fish salad is one of those polarizing foods. People either love it or hate it. If you’re a lover, this post is for you! As I’m sure you know, so many of the tuna salads out there are loaded with mayo. As a nutritionist, it pains me to eat all that unnecessary fat. Not to say I am fat-phobic by any means. If it’s ice cream - I’m down. But tuna salad just doesn’t seem worth all those extra calories that could easily be avoided…which is why I decided to make a mayo-free version of my own. And can I just say, it’s pretty awesome.

I should mention that I personally love adding in a variety of extra ingredients, like pickles, grated carrots, celery, jarred artichoke, or whatever else I’m in the mood for. But to cater to the masses, I left this recipe simple, allowing you to dress it up as you wish.


  • 1 5-oz can tuna, drained

  • 2 Tbsp non-fat Greek yogurt

  • 2 tsp extra virgin olive oil

  • 1 Tbsp lemon juice

  • 1 tsp dijon mustard

  • 1/8 tsp sea salt, or to taste

  • ground black pepper, to taste


  1. In a bowl, mix all ingredients until fully combined.