High Protein Sweet Pea Tuna Salad is filled with veggies and protein packed ingredients. Served chilled, this salad makes a great post-workout meal or summertime lunch.
I'm always looking for easy and healthy lunch ideas. That's why I'm loving this high protein sweet pea tuna salad. You'll love this recipe because it comes together in less than 10 minutes and it's filled with healthy, protein-packed ingredients like greek yogurt and albacore tuna.
You'll also get your daily dose of veggies with red bell pepper, red onion, and sweet peas, which all provide crunch and fresh flavor. This tuna salad can be enjoyed on its own, over leafy greens as a salad, or in a wrap.
Greek Yogurt is a great substitution for mayonnaise or sour cream if you're looking to cut calories. It's tangy, creamy, and has the same consistency as the more caloric alternatives. You won't even notice the swap.
To make your tuna salad, gather your ingredients.
For this recipe, you'll need plain greek yogurt (make sure you don't grab vanilla by mistake!), dijon mustard, salt, pepper, garlic powder, dried dill, albacore tuna, sweet peas, red bell pepper, and red onion.
I used a 5 ounce can of albacore tuna in water, drained. For the sweet peas, I highly suggest using fresh frozen peas. Canned peas can be mushy and don't hold up well in a tuna salad.
Mixing your tuna salad
In a bowl, add your plain greek yogurt, mustard, and spices. Blend to make your dressing, then add all of the remaining ingredients.
Toss everything until evenly coated. Your tuna salad is ready to enjoy!
For a low calorie meal, enjoy this tuna salad alone, or over a bed of chopped greens.
This tuna salad is also excellent open-faced on a slice of crusty sourdough bread, in a tortilla wrap, or in a pita pocket. However you'd like to enjoy your tuna salad, you can't really go wrong.
High Protein Sweet Pea Tuna Salad
- 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 red onion diced
- ¼ cup red bell pepper diced
- In a bowl, add Greek yogurt, Dijon mustard, salt, pepper, garlic powder, and dill weed. Stir to combine.
- Add tuna, peas, red onion, and bell pepper. Toss to coat.
- Serve chilled over mixed greens as a salad, in a wrap, with crackers as an appetizer, or alone.
- Tuna salad can be enjoyed on its own, or over a bed of chopped greens for a low calorie meal. Or, try tuna salad on a slice of crusty sourdough bread, in a wrap, or in a pita pocket.
More cold lunch recipes
- Rotisserie Chicken Salad
- Greek Chickpea Salad
- Shepherd's Salad (Choban Salad)
- Kale Cranberry Salad with Lemon Vinaigrette