Description
A tangy and creamy Pepperoncini Tuna Salad combining chunk light tuna with Greek yogurt, mayonnaise, diced celery, green onions, and zesty pepperoncini peppers. This quick and versatile salad is perfect for a light lunch or snack, served over greens, in a sandwich, or with crackers.
Ingredients
Main Ingredients
- 2 cans (170-g each) chunk light tuna in water, 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, thinly sliced
- 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
Instructions
- Combine Ingredients: Add all the ingredients—tuna, Greek yogurt, mayonnaise, Dijon mustard, celery, green onions, diced pepperoncini peppers, pepperoncini brine, lemon juice, salt, and pepper—into a mixing bowl.
- Mix and Adjust Flavor: Mix thoroughly while mashing the ingredients to create a smooth and well-combined salad. Taste it and add more yogurt or pepperoncini brine if needed for desired creaminess and tang. Adjust salt and pepper accordingly.
- Serve: Enjoy the tuna salad over fresh greens, as a sandwich filling, or use it as a flavorful dip with crackers for a versatile meal.
Notes
- Drain the tuna thoroughly to avoid watery salad.
- Adjust Greek yogurt quantity to achieve preferred creaminess.
- The brine from pepperoncini peppers adds a tangy kick, adjust based on taste preference.
- This salad can be stored in the refrigerator for up to 2 days for best freshness.
- Substitute mayonnaise with a low-fat version to reduce fat content if desired.
