Tzatziki Tuna Salad

By Genevieve Ko

Updated May 21, 2024

Tzatziki Tuna Salad
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(261)
Notes
Read community notes

Tuna salad often includes mayonnaise, but this version delivers a similar creaminess with Greek yogurt, which imparts a freshness to the mix. Here, the yogurt is seasoned with the classic garlic-dill combination of tzatziki, which goes surprisingly well with sharp yellow mustard. Cucumber is traditionally used in tzatziki, but for this tuna salad, celery is also a fun, crunchy variation. (You also can add celery to the salad if starting with store-bought tzatziki.) If you have only tuna packed in water on hand, simply drain the tuna well and stir olive oil into the salad for richness. Sandwich the tuna between bread, mix it into a salad or enjoy it as a dip with chips or crackers.

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Ingredients

Yield:1 Serving

    For the Tzatziki (or Use ¼ Cup Store-bought)

    • 1very small garlic clove
    • Salt
    • 3tablespoons plain full-fat Greek yogurt
    • 2tablespoons finely diced cucumber or celery
    • 1tablespoon chopped fresh dill
    • ½teaspoon lemon juice

    For the Tuna Salad

    • 1(5-ounce) can tuna packed in olive oil
    • 1½teaspoons yellow mustard
    • Salt and black pepper
    • Bread, lettuce, cucumber slices or chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

504 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 52 grams protein; 982 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the tzatziki: Smash the garlic, remove the peel, then sprinkle with salt and chop very finely. (The salt helps the garlic break down and tempers its sharpness.) Transfer to a medium bowl and add the yogurt, cucumber, dill and lemon juice. Stir, taste and add more salt.

  2. Step 2

    Make the salad: Add the tuna with its oil and mustard to the tzatziki, and mix well. Taste and add salt and pepper. The salad can be refrigerated for up to 2 days. Eat on its own or as a sandwich, salad or dip.

Ratings

4 out of 5
261 user ratings
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Private Notes

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Cooking Notes

Dan in Toronto

I've been making an egg salad with tzatziki -- holds together nicely in a sandwich. A popular dinner at our home is "scoops" ... and the tzatziki substitutes for mayo particularly well in potato and chicken salads, too.

Lynne

Made this with the addition of capers - delicious!!

Joe

I've been making variations of this for years. I prefer Bulgarian yogurt for its tangy flavor, as most commercial drained ("Greek") yogurt is pretty bland. Contrary to some commenters, adding all the oil from the can doesn't make it too thin or "an oily mess." It works with the yogurt to make for a good, rich mouth feel and flavor. Using sharp mustard instead of yellow brightens the flavor further. Finally, add some sunflower seeds or pepitas for extra crunch without the bitterness of celery.

Donna

This was dinner last night, made with poached salmon instead of tuna. Delicious! and will try with tuna next time.

beth

Used tuna in water, did not use the water or add oil and store made Tzatziki. Mixed it really well. I can see how this would be a dip. Served on fresh baked oatmeal bread. It was perfect. Will try next time for added crunch celery and maybe walnuts.

celia mllton

I added some red onion to it and I admit I added a little mayo. Used dried dill because i don't love fresh dill and it was really good. Left most of the oil in and left it chunky. A nice basic salad and very easy to use. (Added some to cooked bowties for a little salad too!)

Walter

I just tried it ... and it's an acquired taste. Maybe tuna in water would go better, but this one is not for me.

Robin Newman

Not my favorite NY TImes recipe. I didn't have fresh dill and used canned salmon instead of tuna.

Elaine

This was not very good. I followed the recipe exactly, then tried to doctor it up by adding sweet pickle relish, chopped celery and extra lemon juice. Nothing helped. We ate it for lunch but the rest will be pitched.

claire

Doubled the recipe and adding the oil from both cans was a little too much. Drain one of them next time.

Linda

I added dill to store-bought tzatziki and used stone ground mustard. Excellent easy dish to beat this heat!

Rob Montague

For years I’ve “improved” everyday tuna salad by using half mayonnaise/half ranch dressing in the recipe. When I have them I gild the lily by mixing in a few soup spoons full of capers, which I like much more than pickle relish. Other enhancements are some dill and a couple of drops of Tabasco. A spritz of lemon juice also perks it up. It’s all up to your tastebuds!

Maria

I just made this two days ago, not because of this recipe but because I had leftover tzatziki( homemade) and added it to tuna. Excellent! My tzatziki is slightly different, garlic, olive oil, white vinegar, a grated cucumber, dill and mint. Take it from a Greek!

Walter

I just tried it ... and it's an acquired taste. Maybe tuna in water would go better, but this one is not for me.

Robin Newman

This was my reaction too.

Marthe

All in all I prefer plain tzatziki.

beth

Used tuna in water, did not use the water or add oil and store made Tzatziki. Mixed it really well. I can see how this would be a dip. Served on fresh baked oatmeal bread. It was perfect. Will try next time for added crunch celery and maybe walnuts.

Beth

This was a rare NYT miss for me. Soupy consistency and odd flavor combination.

celia mllton

I added some red onion to it and I admit I added a little mayo. Used dried dill because i don't love fresh dill and it was really good. Left most of the oil in and left it chunky. A nice basic salad and very easy to use. (Added some to cooked bowties for a little salad too!)

Brenda

I tried to love this, truly! I didn't hate it, but, well...it fell flat. I had some very nice homemade tzatziki (with cucumber) and also some crisp celery. All the elements were right there in place, but...meh. Even after I oiled it up with the finest olive oil in my pantry. I think what it lacked was a touch of sweetness. I think some pickled red onions, minced, would have given it the zing it lacked for me. Or (yes, I am Southern) maybe finely diced sweet gherkins.

philly girl

As others said, this was easy. I used Dijon mustard and a big jolt of lemon, since it seemed to lack zip. Stuffed into lettuce and cucumber lined pitas.

Jodie

I just make the sauce and mix it with the tubs in water. It’s delicious, and you don’t miss oil or mayo

Dan in Toronto

I've been making an egg salad with tzatziki -- holds together nicely in a sandwich. A popular dinner at our home is "scoops" ... and the tzatziki substitutes for mayo particularly well in potato and chicken salads, too.

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