Tuna Salad
A bold, tangy tuna salad with spicy mustard, chopped dill pickle, and a hard boiled egg mixed right in for extra protein and creaminess. Half light mayo, half Greek yogurt keeps it rich without overdoing it. Serve in a lettuce wrap, on cucumber slices, or straight from the bowl — ready in five minutes, satisfying every time.
- 1 pouch tuna in water (6 oz)
- 1 hard boiled egg, chopped
- 1 dill pickle spear, finely chopped
- 1½ tsp light mayo
- 1½ tsp plain non-fat Greek yogurt
- 1 tbsp spicy mustard
- 1 tsp fresh lemon juice
- ¼ tsp black pepper
- — salt, to taste
- — butter lettuce or romaine leaves (to serve)
- — cucumber slices (optional, to serve)
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1
Hard boil the egg
If you haven't already, hard boil the egg: place in a small saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 10 minutes. Transfer immediately to an ice bath for 5 minutes — the ice bath stops the cooking and makes peeling effortless. Peel and chop.
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2
Mix the tuna salad
Add the tuna pouch, chopped egg, chopped dill pickle, light mayo, Greek yogurt, spicy mustard, lemon juice, and black pepper to a bowl. Stir until well combined. Taste and adjust — a pinch more salt, extra mustard for heat, or a little more lemon juice for brightness.
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3
Serve
Spoon into butter lettuce or romaine leaves for a light wrap, serve alongside cucumber slices for scooping, or eat straight from the bowl. Serve immediately for the best texture.
- Tuna pouches are the move: No draining required, no messy can opener, and the texture is noticeably better than canned tuna — a small upgrade that makes the whole salad better. Keep a few pouches in the pantry for fast lunches all week.
- The egg is the secret: Mixing a chopped hard boiled egg directly into the tuna salad adds creaminess, extra protein, and a richness that makes it feel substantially more satisfying than tuna salad without it.
- Half mayo, half Greek yogurt: The same split we use throughout this collection — same creamy richness, more protein, less fat. Most people genuinely can't tell the difference once everything is mixed together.
- Ice bath every time: Transferring the hard boiled egg to ice water immediately after cooking stops it from overcooking, prevents the grey ring around the yolk, and makes peeling significantly easier.
- Meal prep: Keeps covered in the fridge for up to 3 days — stir before serving and taste for seasoning. Great made ahead for a week of quick lunches.