Pepperoncini Tuna Salad

5 from 3 votes

Creamy, tangy, and extra high in protein! Elevate your healthy lunch with this 10-minute pepperoncini tuna salad.

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American

Keyword: Healthy, High Protein

Servings: servings

2 cans (170-g each) chunk light tuna in water (see notes) thoroughly drained
⅓ cup plain Greek yogurt or more to taste
2 Tbsp mayonnaise
1 tsp dijon mustard
¼ cup small diced celery
2 green onions sliced thin
¼ cup small diced pepperoncini peppers drained
1 Tbsp brine from pepperoncini peppers or more to taste
1 Tbsp lemon juice
Salt and pepper to taste

Add all ingredients to your mixing bowl.
Mix and mash until combined and smooth. Taste, and add more yogurt or brine as desired. Adjust salt and pepper to taste.
Serve over greens, in a sandwich, or as a dip with crackers. Enjoy!

Check the size of your tuna cans. The recipe calls for two 170-g cans -- if yours are smaller, start with less yogurt and brine and add more as desired. This is important to making sure your tuna salad isn't too wet, especially if you're using it in a sandwich or wrap.
Adjust the yogurt and brine to your preference. I prefer a creamy tuna salad, so I use the full 1/2 cup yogurt and 2 Tbsp brine. I recommend starting with less and adding more as you taste it.