Tuna Salad with Peas Recipe
Introduction
This Tuna Salad with Peas is a light and refreshing twist on a classic favorite. Packed with protein and vibrant veggies, it’s perfect for a quick lunch or a healthy snack. The creamy Greek yogurt dressing adds tang without overpowering the subtle flavors.
Ingredients
- 1/4 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried dill weed
- 5 ounces albacore tuna in water (drained)
- 1 cup fresh frozen peas (thawed)
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
Instructions
- Step 1: In a medium bowl, combine the Greek yogurt, Dijon mustard, salt, black pepper, garlic powder, and dried dill weed. Stir until the mixture is smooth and well blended.
- Step 2: Add the drained tuna, thawed peas, diced red onion, and diced red bell pepper to the bowl. Gently toss everything together until the tuna and vegetables are evenly coated with the dressing.
- Step 3: Cover and refrigerate the salad until you are ready to serve. This allows the flavors to meld together. Enjoy it on crackers, as a sandwich filling, or served over a bed of lettuce for a fresh salad.
Tips & Variations
- For extra crunch, add chopped celery or cucumber to the mix.
- Try swapping dried dill weed with fresh dill for a brighter herb flavor.
- Use canned chunk light tuna if albacore is not available; just adjust seasoning to taste.
- Add a squeeze of lemon juice for a zesty finish before serving.
Storage
Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and enjoy it chilled. Avoid freezing, as the texture of the yogurt and vegetables may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tuna salad ahead of time?
Yes, making it a few hours or even a day in advance helps the flavors develop. Just keep it refrigerated and consume within 3 days for best taste and safety.
What can I serve with this tuna salad?
This salad pairs well with crackers, toasted bread, or fresh lettuce leaves. It also works great as a filling for sandwiches or wraps for a satisfying meal.
PrintTuna Salad with Peas Recipe
A light and refreshing Tuna Salad with Peas, combining creamy Greek yogurt and Dijon mustard with tender albacore tuna, sweet peas, and crunchy red vegetables. Perfect for a healthy snack, sandwich filling, or a bed of greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing
- 1/4 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried dill weed
Main Ingredients
- 5 ounces albacore tuna in water (drained)
- 1 cup fresh frozen peas (thawed)
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
Instructions
- Prepare the dressing: In a medium bowl, mix together the Greek yogurt, Dijon mustard, salt, black pepper, garlic powder, and dried dill weed until fully combined and smooth.
- Add the main ingredients: Add the drained albacore tuna, thawed peas, diced red onion, and diced red bell pepper to the bowl. Gently toss everything together to coat all ingredients evenly with the dressing.
- Chill and serve: Refrigerate the tuna salad until ready to serve to allow flavors to meld. Enjoy it on crackers, as a sandwich filling, or served over a bed of lettuce as a fresh salad.
Notes
- Use fresh peas for a sweeter flavor or frozen peas thawed for convenience.
- Adjust the amount of Dijon mustard for more or less tanginess.
- Serve chilled for best taste and food safety.
- Optional: Add chopped celery or cucumber for extra crunch.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: tuna salad, Greek yogurt, peas, healthy tuna recipe, no cook salad, light lunch, easy tuna salad
