Avocado and Greek Yogurt Tuna Salad Recipe (No Mayonnaise)

Avocado and Greek Yogurt Tuna Salad Recipe (No Mayo)

Earlier this week I prepared a chicken salad recipe made with avocado and greek yogurt. Zero mayo! Well it was a hit with my family and with OYS readers. A LOT of you made it already and LOVED IT!! I am so happy! Sorry for all the exclamation marks but seriously this is a great recipe. Who would have thought avocado and greek yogurt would make such a delicious creamy chicken salad recipe? Well it does.

A few readers asked me if I tried this with tuna salad yet. At the time I did not but this afternoon I decided to be the guinea pig and mix together avocado and tuna. I was a little nervous at first because honestly avocado and tuna did seem like a natural fit to me. I wasn’t sure what to expect.

First things first, I think it is really important to start with a high quality canned tuna fish. I used bumblebee prime filet canned tuna. That was the highest quality tuna my super market had. It is a little pricier but worth it. Personally, I think the lower the quality the “fishier” it will smell.


Next, I made the avocado and greek yogurt base. Preparing the base first makes sure it is nice and creamy before adding the tuna in. I then stirred in granulated garlic, onion powder, salt, and pepper for the seasoning. This is a nice basic spice mix that I feel lends a good flavor to the base without being overpowering. I then added some dill relish, celery, and red onion for flavor and crunch. If you prefer sweet relish in your tuna salad then go ahead and use it. My husband hates sweet relish, which is why I used dill.

Once the avocado base was prepared I stirred in 2 (4 ounce) cans of tuna, squeezed in some lemon juice, and gave it a taste. It was delicious! The avocado lends so much richness and creaminess to the tuna salad without taking over. You get a little of the avocado flavor but the tuna and other flavors are much more pronounce.

Here’s a quick video I put together to bring this recipe to life.

I hope you are just as excited as I am to discover this new healthy substitution for mayonnaise. I feel this avocado and greek yogurt base can be used in so many different mayonnaise heavy recipes. Stay tuned because I already feel the recipe wheels turning with many different ideas.

Avocado and greek yogurt tuna salad recipe. NO MAYO!


4.7 from 13 reviews
Avocado and Greek Yogurt Tuna Salad Recipe (No Mayonnaise)
Prep time
Cook time
Total time
Serves: 4
  • 1 ripe avocado
  • ¼ cup plain greek yogurt
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black ground pepper
  • 1 tablespoon dill relish
  • 2 (4 ounce) cans high quality tuna fish
  • 1 celery stalk, chopped into small pieces
  • ½ red onion, chopped into small pieces
  • Juice from ½ of a lemon
  1. In a medium bowl mash together the avocado and greek yogurt until smooth.
  2. Stir in granulated garlic, onion powder, salt, pepper, and relish until combined.
  3. Stir in tuna fish, red onion, and celery until all ingredients are coated.
  4. Squeeze in lemon juice and stir.
  5. Serve on sandwich or with crackers and vegetables. This tuna salad taste even better if you can let it sit for a couple hours.
Make ahead instructions

This recipe can be made up to 2 days ahead of time. Store in an airtight plastic or glass container in the refrigerator.
Nutrition Information
Serving size: ½ cup Calories: 117 Fat: 4 Carbohydrates: 4 WW Points +: 3 Fiber: 2 Protein: 18


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  1. mom2three says:

    what about egg? will definitely give it a go

  2. We loved this with the chicken! So much so that hubby asked for it again two days later.
    Second time I used celery salt (instead of regular salt) and pinch of cayenne then rolled it into a wrap with lettuce. Yum! Very versatile. Thanks!

  3. Try it with Egg Salad, yummm!

  4. Carole Cottom says:

    I will definitely be trying all of the above

  5. Can you make this the night before and use for lunch the next day?

  6. You can also buy Renee’s mayo in a jar that is made with Greek yogurt.

  7. This is the BEST tuna salad ever!!!!!

  8. Margaret says:

    Hmmm…. I’ve have some amazing tuna salad with some wasabi or horseradish in it. I might try subbing in horseradish for the dill relish… Nom nom nom.

  9. Can you freeze tuna sandwiches?

  10. Do you drain the water off the tuna first?

  11. how long can you keep this in the fridge?

  12. What type/brand Greek yogurt?

  13. Wow! Great recipe! Very light and refreshing taste.

    I don’t like the crunch of onions or celery, so I added a little extra onion powder and used celery salt instead of table salt and celery.

    I stole a taste before adding in the tuna, and I have to say, that was great on its own too!

  14. This was a great alternative to mayo! I recommend Fage brand Greek yogurt. It was very tasty and filling.

  15. I can see this being good. I often substitute avacado for things like mayo/sauces in wraps/ sandwiches for the creamy or wet texture. I’ve even tried the recipe (from a different site) that claims to be a fettucini alfredo alternate using avacado but that recipe I didn’t enjoy. This one however sounds good. Keep up the good work inspiring us to be healthy. With tools like these it’s easier to succeed.

  16. If I prep today will the avacado turn brown by tomorrow?? 🙂

  17. Can you make this without avocado?

  18. Diane Miller says:

    Do you use fat free or full fat Greek yogurt?

  19. I didn’t think I liked tuna salad! This was awesome!!!! Thank you so much!

    How well would this freeze? I only really have time to cook once or twice a week, and would love to cook a whole bunch at once to last me all week.

  20. So tasty!! I loved the avocado spread! I think my avocado wasn’t quite ripe enough…it was pretty chunky even after using the electric beater but I’m excited to bring these to work this week. Thanks!

  21. Does it really take two hours to make the base?

    • I think that’s referencing her note in step 5 that this tastes better if you can let it sit for a couple hours after mixing (in the fridge, naturally) so that the flavors will meld together.

  22. Made this for lunch today using tuna. Was SO good..added a little more dill relish only because I like it. Excellent on crackers or wheat bread.

  23. Loving it ! Thank you so much for this awesome recipe.
    Its easy to prepare, quick, simple and yet it is delicious.
    Ingredients are easily available too !

    All the way from Malaysia

  24. Any recommendations on substitutes for someone allergic to ALL dairy products?

  25. crystal says:

    If you dont have lemon can you sub red wine vinegar to prevent browning? If I made this in the evening, would it work for 2 days lunches ahead of time, tomorrow and the following day? thank you

  26. Sarah Hodges says:

    I made this am in love! I changed the amounts an omitted a bit and it was still good.

    ½ of a ripe avocado
    ½ cup plain greek yogurt
    ½ teaspoon granulated garlic
    ½ teaspoon onion powder
    ¼ teaspoon salt
    ¼ teaspoon black ground pepper
    1 (12 oz) can of drained chicken
    1 celery stalk, chopped into small pieces
    tbs of chopped yellow onion

  27. I put this on a wrap, and it’s really good if you dip it in olive oil and vinegar dressing! I’m gonna tweak the amounts a little to give some more flavor next time…looks like some great suggestions on here.

  28. I’ve tried this recipe with both tuna and chicken and love it. Was wondering if this recipe could be frozen… By april next year I will have 2kids under 2 and was hoping to freeze some. Any thoughts?

  29. Made this for lunch today, I use the tuna that you can buy in a bag. I am trying to get away from all things in tin cans. Also, I added jalapeño peppers. We like a little heat in everything! I put mine over romaine lettuce and hubby made sandwiches. So good and healthy

  30. So good!!! This is going to be my new go-to tuna recipe. I left out the lemon because I was running late, and it was still delicious for dinner on Nut Thins.

  31. Can y out freeze it?

  32. I freaking love this tuna, and make it regularly. So delicious with no guilt.

    Today I had no celery so I subbed half a diced Granny Smith apple. Yum!

  33. Hi! I made this recipe today as I was looking for something light and fast to make. I had a really ripe avocado and greek yogurt, which I love. I also had two cans of tuna leftover from a dip I made for a friend’s party and went overboard buying tuna cans. I am not really fond of canned tuna but decided to give this a try. I must say this was DELICIOUS and will looking forward to eating more tuna like this. Thanks for sharing! You are awesome!

  34. Dairy-Free Chick says:

    Is there a good dairy-free yogurt option?

  35. I’m going to try this for lunch today with homemade yogurt and an overripe avocado. Thanks!

  36. Ashley Murray says:

    I loved this recipe! I was looking for a healthier tuna salad recipe that didn’t call for mayo and this was even better than I expected. The avocado/Greek yogurt base is delicious and I’ve actually started using it to substitute mayonnaise for other recipes as well. I didn’t think the salad would save well for two days as the recipe says because of the avocado, but it saves GREAT! And it’s such a versatile recipe. You can add some wasabi for some spice or even use chicken instead of tuna. This is definitely a new favorite lunch recipe in our house.

  37. This is delicious! The Greek yogurt works very well — not watery, so fine for sandwiches. Works as a salad, too — omit the avocado from the mix, increase the yogurt by about 50%, and serve with sliced avocado and tomatoes.

  38. VickySkene says:

    If you ditch the bread and put on a bed of lettuce or spinach, you got an awesome keto friendly lunch.


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