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. Plus, it’s easy to prepare and versatile for serving.

A thick slice of toasted bread with a crunchy, golden-brown crust sits on a white plate with a white marbled texture background. On top of the bread is a creamy spread mixed with small peas, finely chopped red onions, and small pieces of red bell pepper, all coated in a light, white sauce with visible black pepper specks. The mixture looks chunky and moist, covering the bread generously in one thick layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup plain Greek yogurt
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon dried dill weed
5 ounces albacore tuna in water, drained
1 cup fresh frozen peas, thawed
¼ cup diced red onion
¼ 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 all the ingredients together to coat evenly with the yogurt mixture.
Step 3: Refrigerate the salad until ready to serve. This allows the flavors to meld and the salad to chill properly.
Step 4: Serve the tuna salad on crackers, as a sandwich filling, or over a bed of fresh lettuce for a satisfying salad.

Tips & Variations

For extra crunch, add chopped celery or walnuts.
Swap the peas for green beans or chopped cucumbers for a different texture.
Use lemon juice instead of dill for a brighter, citrusy flavor.
If you prefer a creamier salad, add a little mayonnaise alongside the Greek yogurt.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed chilled and should be kept cold to maintain freshness.

How to Serve

A close-up view of an open sandwich with one thick slice of crusty, golden-brown bread at the bottom, topped generously with a chunky salad mixture. The salad layer is creamy white with visible green peas, bright orange carrot pieces, small red bell pepper cubes, and bits of purple onion evenly mixed in. The textures vary from smooth creaminess to firm vegetable chunks, piled high and spilling slightly over the edges of the bread. The whole setup is placed on a flat white marbled surface with a white background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna packed in oil instead of water?

Yes, you can use tuna packed in oil, but drain it well to avoid making the salad too oily. You might want to reduce additional oil-based ingredients if you choose this option.

Is it okay to use frozen peas straight from the freezer?

It’s best to thaw the peas first and drain any excess water to prevent the salad from becoming watery. You can quickly thaw peas by running them under cold water or letting them sit at room temperature.

Tuna Salad with Peas Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

A light and refreshing Tuna Salad featuring albacore tuna, fresh peas, and vibrant vegetables, combined with a creamy Greek yogurt dressing seasoned with mustard and dill. Perfect for a healthy snack or a quick meal served on crackers, as a sandwich filling, or over lettuce.

Author: Marco
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

Scale

Dressing

¼ cup plain Greek yogurt
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon dried dill weed

Main Ingredients

5 ounces albacore tuna in water, drained
1 cup fresh frozen peas, thawed
¼ cup diced red onion
¼ cup diced red bell pepper

Instructions

Prepare the dressing: In a medium bowl, combine the plain Greek yogurt, Dijon mustard, salt, black pepper, garlic powder, and dried dill weed. Stir thoroughly until the mixture is smooth and well blended.
Add main ingredients: Add the drained albacore tuna, thawed fresh peas, diced red onion, and diced red bell pepper to the bowl. Gently toss everything together to evenly coat the ingredients with the seasoned yogurt dressing.
Chill and serve: Place the salad in the refrigerator and chill until ready to serve. This tuna salad can be enjoyed on crackers, as a sandwich filling, or served over a bed of fresh lettuce for a nutritious salad option.

Notes

Using plain Greek yogurt makes this salad lighter and adds extra protein compared to mayonnaise.
Ensure peas are fully thawed to avoid excess moisture in the salad.
You can substitute fresh peas if in season for added texture.
Adjust seasoning to taste, especially salt and mustard, depending on preference.
Perfect for meal prep as it holds well refrigerated for up to 2 days.

Keywords: tuna salad, Greek yogurt tuna salad, healthy tuna recipe, no cook salad, quick lunch, low fat salad