Spinach And Tomato Tuna Salad With Greek Yogurt
Spinach and tomato tuna salad using Greek yogurt is exactly what you need on the busiest days. In just about 10 minutes, you can whip a lunch or dinner packed with protein and veggies!
I try to work in healthy choices when I can.
It’s hard, especially when I’m busy.
But this yummy spinach and tomato tuna salad using Greek yogurt has got my back.
It takes mere minutes for me to whip up a batch and tuck it in the fridge.
This healthier version of tuna salad is made up of flaked albacore tuna, chopped fresh baby spinach, diced tomatoes, and shredded mozzarella stirred into a creamy blend of Greek yogurt & lemon juice seasoned with salt and pepper.
It skips all the mayo in typical tuna salad and replaces it with satisfying, protein packed Greek yogurt.
Plus, it works in a serving of tomatoes and spinach, which would make Popeye proud.
And makes me feel like a good mom, getting veggies into my kids.
It’s really the recipe that’s there for you in a pinch.
Ingredients
To make this you’ll need:
- Tuna-A drained 7 ounce can of white albacore tuna, flaked.
- Spinach– Baby spinach, washed and roughly chopped
- Greek yogurt– Use this in place of the traditional mayonnaise. Make sure you are using plain Greek yogurt and not vanilla.
- Cheese– Shredded mozzarella
- Tomatoes– Roma tomatoes, diced and seeded
- Lemon juice– Highly recommend fresh lemon juice over bottled here
- Salt and pepper– To taste
How to Make
This spinach and tomato tuna salad using Greek yogurt is so easy to make!
Start by whisking together the yogurt and lemon juice in a small bowl until it’s smooth.
Gently stir together the tuna, spinach, cheese, and tomatoes together in a large bowl until it’s evenly mixed.
Add the yogurt mixture to the tuna mixture, stirring it all together until evenly combined.
Give it a quick taste and season it with salt and pepper, to taste.
Serve and enjoy!
Serving Suggestions
Serve this Greek yogurt tuna salad on a ciabatta roll for a delicious tuna sandwich!
You can also go for other options like:
- serving it in a wrap
- making lettuce wraps
- topping a salad
- stuffing it into a hollowed out bell pepper or tomato
- spooning it onto crackers
Storing
Store this in an airtight container in the fridge for up to 3 days.
Tips and Tricks
- Make sure you are using plain Greek yogurt. You can use nonfat or full fat but full fat will be creamier.
- To seed the tomatoes, cut them in half and then give them a little squeeze over a bowl. That should release the seeds and extra juice. Don’t skip this or your salad will be watery.
- Baby spinach is a must over other spinach varieties. Other spinach varieties will be tougher and a little bitter.
- You could add other veggies like diced bell peppers and diced celery to this tuna salad recipe for added crunch.
Other Tuna Recipes
This spinach and tomato tuna salad using Greek yogurt is a delicious, satisfying way to lighten up your lunch or dinner.
Make it and enjoy!
Looking for other tuna recipes?
Try these:
- Tuna Melt Sliders
- Italian Tuna Salad
- Tuna Frittata
- Dill Pickle Tuna Salad
- Dutch Oven Tuna Mornay
- Fiesta Tuna Salad
If you’ve tried these SPINACH AND TOMATO TUNA SALAD USING GREEK YOGURT, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Spinach And Tomato Tuna Salad With Greek Yogurt
Ingredients
- 1 7 oz can solid white albacore tuna drained & flaked
- 1 cup fresh baby spinach washed and roughly chopped
- 1/3 cup plain Greek yogurt
- 1/4 cup shredded mozzarella cheese
- 1-2 Roma tomatoes seeded and diced
- 1 tsp fresh lemon juice
- salt & pepper to taste
Instructions
- In a small bowl, whisk together the yogurt and lemon juice until smooth.1/3 cup plain Greek yogurt, 1 tsp fresh lemon juice
- To a large mixing bowl add the tuna, spinach, cheese, & tomatoes. Gently stir, just until evenly mixed.1 7 oz can solid white albacore tuna, 1 cup fresh baby spinach, 1/4 cup shredded mozzarella cheese, 1-2 Roma tomatoes
- Add the yogurt mixture, again stirring until evenly combined. Season the mixture with salt & pepper, to taste.salt & pepper
- Serve on freshly sliced ciabatta buns, or if looking for a lower carb option- with lettuce as a wrap, or even enjoy it on top of crackers.
Notes
- Make sure you are using plain Greek yogurt. You can use nonfat or full fat but full fat will be creamier.
- To seed the tomatoes, cut them in half and then give them a little squeeze over a bowl. That should release the seeds and extra juice. Don't skip this or your salad will be watery.
- Baby spinach is a must over other spinach varieties. Other spinach varieties will be tougher and a little bitter.
- You could add other veggies like diced bell peppers and diced celery to this tuna salad recipe for added crunch.
Nutrition
recipe adapted from Family Food On The Table
