Tuna salad

I’m a big fan of tuna salad but most contain a lot of mayo that I can’t eat and often this makes them overly gooey. I prefer some texture and tantalizing flavors that tell me I’m eating real food instead of tuna flavored paste.

The tuna that you use will make a big difference in this recipe because the tuna is front and center. I use a delicious tuna ventresca that is more expensive but worth it when you want to taste the tuna.


  • 1 teaspoon dried dill (substitute with another herb if you don’t like dill)
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried onion
  • Pinch of garlic powder and salt
  • 1/2 teaspoon olive oil
  • 2 teaspoons yogurt (I used goat and it was delicious)
  • 6-7 oz. tuna

Just drain the tuna and mix the ingredients together in a small bowl. I paired it with fresh parsley and lettuce on a mini french baguette, alongside a small salad.

It was very nice with a slight hint of creaminess. If you want it a little more creamy, add more 1-2 more teaspoons of yogurt.


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