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Sun-dried Tomato Tuna Salad

Sun-dried Tomato Tuna Salad

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Sun-dried Tomato Tuna Salad is bright with flavor, wholesome and delicious! Wild caught tuna is dressed up with sun-dried tomatoes, lemon zest and capers. Serve in lettuce leaves or between toasted seedy whole grain bread.
Course Salads
Cuisine American
Keyword easy, lunch, salad, sun-dried tomato, tuna, tuna fish, tuna salad
Prep Time 5 mins
Total Time 5 mins
Servings 4 servings
Calories 188
Author Laurie McNamara


  • 1/4 cup mayonnaise
  • 2 to 4 tablespoons plain nonfat greek yogurt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic paste
  • 1 small lemon zested
  • 10 ounces canned wild caught solid pack tuna in water drained
  • 1/2 cup chopped celery
  • 3 green onions sliced
  • 3 tablespoons sun-dried tomatoes that are packed in oil, chopped - see notes
  • tablespoons capers or to taste
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In a medium bowl, measure and add the mayonnaise, plain non-fat greek yogurt, minced fresh parsley, garlic paste and the lemon zest. Stir well to combine.
  • Next add in the tuna, chopped celery, green onions that have been sliced, chopped sun-dried tomatoes and capers. Season with kosher salt and freshly ground black pepper to taste.
  • Adjust the mayo or yogurt in the salad if it needs more.
  • Serve in romaine lettuce leaves or on toasted seedy bread.
  • This tuna salad will keep for up to 4 days in the fridge if stored in an air-tight container. I do not recommend freezing.


  • Blot the sundried tomatoes with paper towel (to absorb most of the oil) before chopping.


Serving: 1g | Calories: 188kcal | Carbohydrates: 7g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 491mg | Fiber: 2g | Sugar: 3g