Mom's Best Recipes
Recipe

Bright Citrus Tuna Salad

A light, zippy tuna salad with lemon and orange, crunchy veggies, and a creamy Greek yogurt dressing. Fast, satisfying, and actually exciting.

Author By Matt Campbell
4.8
A bowl of bright citrus tuna salad on mixed greens with cucumber, avocado slices, and lemon wedges on a wooden table in natural light
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Some days you want a tuna salad that tastes like it woke up, opened the curtains, and decided to be productive. This is that salad. It is bright and citrusy, a little creamy, a little crunchy, and the kind of lunch that makes you feel like you have your life together even if you are eating it standing at the counter.

We are using pantry tuna, a quick lemon and orange dressing, and a pile of crisp greens. The trick is balancing the acidity with a little sweetness, then rounding it out with yogurt for creaminess and Dijon for that subtle bite. It is weeknight-friendly, meal prep-friendly, and flexible enough to handle whatever vegetables are hanging out in your fridge.

A close-up of flaked tuna salad mixed with diced celery and red onion, with visible lemon zest in a mixing bowl

Why It Works

  • Bright flavor without heaviness: Greek yogurt keeps it creamy while citrus keeps it lively.
  • Great texture: crunchy celery and cucumber, tender tuna, and optional creamy avocado.
  • Fast and accessible: mostly pantry and everyday produce, ready in about 15 minutes.
  • Meal prep that stays good: store tuna mixture and greens separately for best results.
  • Approx nutrition (tuna mixture only): about 28 to 35 grams protein per serving when the tuna salad is split into 2 main servings. (Numbers vary by tuna type and whether you add mayo and olive oil.)

Pairs Well With

Storage Tips

Keep it crisp

  • Store the tuna mixture separately from greens and cucumbers. Airtight container, refrigerated, up to 3 days.
  • Greens: keep washed greens in a container lined with a paper towel to absorb moisture, up to 3 to 4 days.
  • Avocado: add fresh when serving. If you must store it, press plastic wrap directly onto the surface of the tuna salad and add an extra squeeze of lemon.
  • For meal prep: portion tuna salad into containers and pack greens in a separate bag or container. Combine right before eating.

Can you freeze it?

I do not recommend freezing this. The yogurt dressing can separate and the veggies lose their crunch.

Common Questions

What kind of tuna should I use?

Either works. Tuna in water keeps things lighter and lets the citrus shine. Tuna in olive oil tastes richer and can be amazing here, but it may be a bit saltier and higher-calorie. Just drain well either way.

Can I make this without yogurt?

Yes. Swap the Greek yogurt for mashed avocado or a couple tablespoons of olive oil plus an extra squeeze of lemon. If you want classic vibes, use mayo, but start small since the citrus is assertive. For dairy-free, use a dairy-free Greek-style yogurt you like.

Is this salad gluten-free?

Yes, as written, assuming your packaged ingredients are gluten-free. Check labels on Dijon mustard and capers (and any add-ins) to be safe. If serving with bread or crackers, choose gluten-free options.

How do I keep tuna salad from getting watery?

Drain the tuna very well and do not salt the cucumbers ahead of time. If your celery or cucumber is extra juicy, pat it dry before mixing.

What can I use instead of orange?

Use mandarin, clementine, or even a splash of apple cider vinegar plus a tiny drizzle of honey for balance.

Any tips for low sodium?

Choose low-sodium tuna if you can find it, rinse and drain capers, and add salt at the very end. Citrus and herbs do a lot of the heavy lifting here.

What about mercury and tuna choices?

If your household follows mercury guidance, skipjack (light) tuna is typically lower in mercury than albacore. Eat according to your comfort level and any medical guidance you follow.

I started making versions of this when I wanted “tuna salad energy” but not the heavy, mayo-forward situation that makes you want a nap. The first time I added orange zest, I felt slightly chaotic and very proud of myself. It turned the whole bowl into something brighter and more alive, like a pantry lunch that accidentally got invited to brunch. Now it is my go-to when I want a meal that tastes fresh but still feels like comfort food.