This creamy, crunchy Low Sodium Tuna Salad Recipe is made with no-salt-added tuna, Greek yogurt, and fresh dill, and ready in 10 minutes. The sharp zip of lemon juice cuts through the rich dressing, offering vibrant flavor without the extra salt. I make a batch of this every Sunday for easy weekday lunches.
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Why This Classic Works
I used to think tuna salad needed a heavy pinch of salt to taste right. When I started watching my sodium intake, I realized the secret is actually acid and crunch.
Swapping salty mayonnaise for tangy Greek yogurt and lemon juice entirely changes the profile. The fresh celery and red onion provide a satisfying bite that keeps the texture interesting.
Low Sodium Tuna Salad Recipe Ingredients
- 2 cans (5 oz each) no-salt-added tuna in water, drained
- 1/4 cup plain Greek yogurt
- 1/4 cup celery, finely diced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt-free garlic and herb seasoning
- 1/4 tsp black pepper
How To Make Low Sodium Tuna Salad Recipe
- Flake The Tuna: Place the drained tuna into a medium bowl and use a fork to flake it into smaller pieces.
- Mix The Binder: In a small separate bowl, stir together the Greek yogurt, lemon juice, dill, garlic and herb seasoning, and black pepper.
- Combine And Chill: Pour the yogurt mixture over the flaked tuna, add the celery and red onion, and stir until well combined.
- Rest Before Serving: Let the salad chill in the refrigerator for at least 15 minutes so the flavors can blend.
Recipe Tips
- Drain well: Removing excess water prevents a soggy salad and keeps the dressing thick.
- Check the label: Ensure your canned tuna specifically says no salt added to keep sodium low.
- Chop finely: Dice the celery and onion into very small pieces so you get crunch in every bite.
What To Serve With Low Sodium Tuna Salad
Scoop this tuna salad onto unsalted rice cakes or crisp lettuce boats for a light meal. It also pairs beautifully with low-sodium whole wheat crackers or a simple side of sliced cucumbers.
How To Store
Keep the tuna salad in an airtight container in the refrigerator for up to three days. I do not recommend freezing this, as the Greek yogurt and celery will separate and become mushy.
FAQs
Can I use regular mayonnaise? You can use low-sodium mayonnaise if you prefer it over Greek yogurt. Standard mayonnaise will increase the overall sodium content significantly.
What else can I add for flavor? A dash of salt-free mustard powder or chopped unsalted almonds works wonderfully. You can also mix in some chopped green apples for sweetness.
Is canned tuna high in sodium? Standard canned tuna often contains added salt for preservation. Always read the nutrition label and select the no-salt-added varieties.
Nutrition
- Calories: 140
- Total Fat: 1.5g
- Saturated Fat: 0.5g
- Cholesterol: 25mg
- Sodium: 75mg
- Total Carbohydrate: 4g
- Protein: 26g
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Low Sodium Tuna Salad Recipe
2
servings10
minutes10
minutesThis creamy, crunchy Low Sodium Tuna Salad Recipe uses no-salt-added tuna, crisp celery, and zesty lemon for a quick 10-minute lunch. It skips the heavy salt without sacrificing flavor, making it a reliable and easy midday meal.
Ingredients
2 cans (5 oz each) no-salt-added tuna in water, drained
1/4 cup plain Greek yogurt
1/4 cup celery, finely diced
2 tbsp red onion, finely diced
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1/2 tsp salt-free garlic and herb seasoning
1/4 tsp black pepper
Directions
- 1. Flake The Tuna: Place the drained tuna into a medium bowl and use a fork to flake it into smaller pieces.
- 2. Mix The Binder: In a small separate bowl, stir together the Greek yogurt, lemon juice, dill, garlic and herb seasoning, and black pepper.
- 3. Combine And Chill: Pour the yogurt mixture over the flaked tuna, add the celery and red onion, and stir until well combined.
- 4. Rest Before Serving: Let the salad chill in the refrigerator for at least 15 minutes so the flavors can blend.
