Summery Tuna Salad

Use this fresh salad to stuff cherry tomatoes, top cucumber slices, or fill a whole-wheat pita. Or add a scoop to a green salad and turn it into a main dish. 

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Hands-on time: 20   |    Total time: 20   |    Makes: 4 Servings


Cutting board 
Sharp knife (adult needed) 
Can opener (adult needed) 
Measuring spoons 
Large bowl 
Large spoon 


2 (5-ounce) cans tuna packed in water or oil
2 tablespoon olive oil (or oil reserved from the tuna)
1⁄4 cup Greek or plain yogurt
1 small cucumber, peeled (or not) and diced
2 scallions, greens and whites, chopped
1 teaspoon dijon mustard
1 tablespoon chopped fresh dill
1⁄4 teaspoon salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. To drain the tuna: Set the colander in the sink, then use the can opener to open each can and carefully empty them into the colander. Using the fork, press down on the tuna to squeeze the liquid out. Allow it to drain away. 
  2. Put the drained tuna and all the rest of the ingredients in the bowl and stir well. Taste the salad. Does it need more dill, another pinch of salt? If so add it, then taste again. 
  3. Serve right away or, if you can wait, cover and refrigerate at least 1 hour and up to overnight. 

We love the way dill and fish taste together, but you can always substitute a different herb if that’s what you have or prefer. Or, in a pinch, chop up and use the leaves from inside a bunch of celery!