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Recipe Challenge: Green Goddess Tuna Salad

Viveca Taylor, RD
/ October 25, 2019
Tuna Salad

Recipe adapted from Bon Appetit by Andy Baragani

Fish are not only a good source of protein, but also provide omega 3s. Omega 3s have cardioprotective and anti-inflammatory properties. If you’re looking for a different way to include fish into your diet (besides your go-to baked salmon), this is the recipe for you!

Ingredients (2 servings):

  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley (with tender stems)
  • ½ plain, non-fat greek yogurt (60kcal, 4g CHO, 10.6g PRO, 0g Fat, 0g Fiber)
  • 1 tsp. lemon zest
  • 2 tbsp. lemon juice (1 lemon = 2 tbsp. lemon juice)
  • 1 tbsp. olive oil (optional; adds 119kcal, 0g CHO, 0g PRO, 14g Fat, 0g Fiber) 
  • 1 5-oz. canned, light tuna in water, drained (90 kcal, 0g CHO, 20g PRO, 1g Fat, 0g Fiber)
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced


  1. In a food processor or blender, puree the basil, parsely, greek yogurt, lemon zest, and 2 tbsp. lemon juice until smooth and pale green. Transfer to a medium bowl.
  2. Mix tuna, celery, and garlic into the puree. Season with salt and pepper to taste.

Nutrition Facts (per serving): 160 calories, 4g carbohydrates, 20g protein, 8g fat (1g saturated fat), 0g fiber

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