This five-minute Lemon Pepper Tuna Salad recipe is perfect for meal preppers for an easy weekday lunch.

Ingredients

Below are the ingredients to make the delicious lemon pepper tuna salad:

Solid white albacore tuna in water well drained (I like Bumble Bee Wild Caught or Kirkland)
Mayonnaise
Greek yogurt
Red onion
Fresh lemon
Lemon pepper seasoning

See recipe card below for quantities.

Instructions

Measure and mix prepared ingredients together.

Substitutions

Mayonnaise – instead of mayo, you can adjust the Greek yogurt

Variations

Add more crunch – get creative! You can add fresh veggies like red pepper or celery to the tuna salad to add some color, sweetness, and crunch
Kid-friendly – this dish is absolutely kid-friendly. Cut the vegetables into smaller pieces for kids.

Equipment

Special equipment is not needed for this recipe

Storage

Refrigerator: Leftovers can be stored in a covered container for 2-3 days in the refrigerator.

Freezer: This dish freezes great and can be kept in the freezer for 1-2 months

FAQ

Why put lemon juice in tuna salad? The reason that you put lemon juice in tuna salad is to add fresh bright notes, and the acidity from lemons helps break down some of the healthy fats leaving a lovely creamy texture.

Food safety

Cook to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don’t leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds

See more guidelines at USDA.gov.