Side Dishes
Betty Crocker’s iconic tuna salad recipe delivers that perfect fluffy texture without mayo, proving lighter can be just as delicious. The secret lies in a precise ratio of Greek yogurt, finely chopped celery, and a bright lemon dressing that keeps flavors fresh and the mixture light.
I’ve refined this classic recipe over years of testing—no soggy sandwiches here, just a creamy, tangy spread that stays fresh for days.
What sets this apart is the no-mayo approach, using Greek yogurt for creaminess while keeping calories in check. The tuna is drained thoroughly and flaked finely, ensuring every bite is tender and flavorful. A pinch of celery seed and onion powder adds depth without overpowering the delicate tuna taste.
This version is foolproof, ready in just 10 minutes, and versatile enough for sandwiches, crackers, or as a side dish.
The result is a tuna salad that’s light yet rich, with a texture that’s airy and never grainy. The lemon juice acts as a natural preservative, preventing sogginess even after refrigeration. Serve it on whole-grain bread, with veggie sticks, or as a protein-packed side for salads.
It’s the kind of recipe that becomes a staple—once you try it, you’ll wonder how you ever lived without it.
For those looking to modernize, swap Greek yogurt for avocado or vegan mayo, and add diced pickles or jalapeños for extra zing. The base technique remains the same, so you can customize it to your taste while keeping that classic Betty Crocker fluffiness intact. Let’s get started!
Ingredients for betty crocker tuna salad
Greek yogurt, fresh lemon, and finely chopped celery—just the basics for Betty Crocker’s legendary fluffy tuna salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Greek Yogurt, Plain, Nonfat 🥛 | 1 cup | Full-fat for creamier texture |
| Canned Tuna in Water 🐟 | 2 cans | 5 oz each, drained thoroughly |
| Celery Stalks 🧅 | 2 whole | Finely chopped, not pre-shredded |
| Red Onion 🧅 | ¼ cup | Finely diced, about 1 small onion |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, not bottled |
| Dijon Mustard 🌶️ | 1 tsp | Mild or regular, not spicy |
| Celery Seed 🌿 | ½ tsp | Ground, not whole seeds |
| Onion Powder 🧅 | ½ tsp | Not onion salt |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Dill, Optional 🌿 | 1 tbsp | Chopped, for brightness |
| Mayonnaise, Optional 🥛 | ¼ cup | For extra creaminess |
The Greek yogurt is the star here—full-fat if you want it richer, but nonfat keeps it light. Fage or Siggi’s are my go-tos, but any plain, thick yogurt works. The tuna? Always drain it well—press it in a colander for 10 minutes to get rid of excess water. That’s what keeps your salad from getting soggy. Celery needs to be fresh; pre-shredded gets limp fast. If you’re short on time, Trader Joe’s sells pre-chopped celery that’s perfect for this.
No Dijon mustard? Yellow mustard at half the amount works in a pinch, but it’s got a different bite. Celery seed is key for that classic flavor—no sub can fully replace it, but if you’re missing it, extra onion powder adds a little depth. Want it brighter? Fresh dill or parsley adds a fresh pop. If you’re craving mayo, add it at the end—just don’t tell Betty. The lemon juice? Fresh is non-negotiable here—bottled just won’t cut it.
This keeps for 3-4 days in the fridge, but the texture stays best for 2 days. Store it in an airtight container with a layer of plastic wrap pressed right on top to keep the celery from turning brown. Portion it out if you’re using it for lunches—it’s way too easy to eat the whole bowl at once. Freezes for 1 month, but the texture gets a little grainy after thawing, so I don’t recommend it.
Why You'll Love This Recipe
- Here’s what sold me: that celery stalk, finely diced, adds a satisfying snap that mayo-based salads can’t match. Between us, the yogurt base makes it tangy, the onion adds a little bite, and the celery? It’s the secret weapon that makes every bite feel fresh.
- Fewer Ingredients, Same Magic: I swear by this version because it skips mayo and still delivers that creamy texture—just Greek yogurt, lemon juice, and a splash of red onion. Honestly, the bright acidity from the lemon cuts through the tuna’s richness, and the yogurt keeps it light without feeling dry.
- Celery’s Crunch Factor: Here’s what sold me: that celery stalk, finely diced, adds a satisfying snap that mayo-based salads can’t match. Between us, the yogurt base makes it tangy, the onion adds a little bite, and the celery? It’s the secret weapon that makes every bite feel fresh.
- Lunchbox or Picnic Ready: This salad holds up for days in the fridge—perfect for packing in wraps or over greens. I’ll be real: my kids grab it for school lunches, and I sneak it into sandwiches when I’m too tired to cook. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker-inspired tuna salad
Here's how to make this light, fluffy tuna salad that's creamy without mayo and packed with bright flavors.
Drain and Flake the Tuna
Open the 2 cans of tuna in water and drain them thoroughly over a colander or fine-mesh strainer. I like to use a fork to gently break up the tuna into smaller, even flakes. This creates a smoother texture in the salad and helps distribute the flavors more evenly.
Transfer the flaked tuna to a large mixing bowl. If you notice any fishy odor, don't worry—adding the lemon juice later will neutralize it completely. The tuna should be cool to the touch before mixing, so if it's straight from the fridge, let it sit at room temperature for about 5 minutes.
Prepare the Vegetable Mixture
Finely chop the 2 whole celery stalks, removing any stringy fibers as you go. For the 0.25 cup red onion, dice it into very small pieces—you want it so fine it almost dissolves into the salad. I like to use the tip of my chef's knife to chop the onion while holding it steady with my other hand.
Add both chopped vegetables to the bowl with the tuna. The celery will add a crisp texture while the onion brings a subtle sweetness that balances the acidity from the lemon juice. If you're using the 1 tablespoon of fresh dill, chop it finely and add it to the bowl now for that bright, fresh flavor.
Mix the Wet Ingredients
In a separate small bowl, combine the 1 cup Greek yogurt, plain nonfat, with the 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 0.5 teaspoon celery seed, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk these ingredients together until smooth and fully incorporated.
If you're using the optional 0.25 cup mayonnaise, add it to this mixture now. The mayo will make the salad even creamier, but the yogurt base alone gives it a lovely light texture. The lemon juice will start to curdle the yogurt slightly, which is normal and actually helps create that classic tuna salad consistency.
Combine Everything Gently
Pour the wet ingredient mixture over the tuna and vegetable combination in the large bowl. Using a rubber spatula or wooden spoon, gently fold everything together. I like to use a folding motion rather than stirring vigorously to maintain that light, airy texture we're after.
Taste the mixture and adjust the seasoning if needed. You might want to add a bit more lemon juice for brightness or a pinch more salt to enhance the flavors. The salad should be well combined but still have a nice, fluffy appearance—almost like a light mousse. If it looks too thick, you can add a splash of water or more lemon juice to reach your desired consistency.
Chill and Serve
Cover the bowl and refrigerate the tuna salad for at least 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly. The salad will firm up slightly and become even more delicious when served cold.
Serve your tuna salad on its own, in lettuce wraps, or with crackers and sliced vegetables. The yogurt-based version is lighter than traditional mayo-based salads but still packed with that classic tuna salad flavor. If you prefer a creamier texture, you can always add a bit more Greek yogurt or a dollop of sour cream when serving.
Pro Tips For Making Betty Crocker Tuna Salad
- Drain and Pat Tuna Dry: That watery tuna straight from the can is a game-changer killer. Dump the tuna into a colander, give it a quick rinse under cold water, then pat it thoroughly with paper towels—no soggy salad ahead. Trust me, the texture makes all the difference.
- Finely Dice the Onion: Slicing red onion into thin strips? That’s how you end up with a salad that tastes like a punch to the face. Instead, mince it into tiny, almost invisible pieces—it’ll mellow out the bite and blend seamlessly. Use a sharp knife or pulse it quickly in a food processor if you’re impatient.
- Mix Yogurt Last: Adding the Greek yogurt first makes it curdle like a science experiment gone wrong. Start with the tuna, celery, and onion, then fold in the yogurt last—gently, like you’re tucking in a baby. This keeps the salad creamy and uniform, not lumpy.
- Zest the Lemon: Lemon juice alone is good, but zest? That’s where the magic happens. A teaspoon of fresh lemon zest brightens the whole dish and cuts through the richness of the yogurt. Grate it fine—you don’t want gritty bits ruining the texture. (Yes, even if you’re lazy, do this.)
Best sauces and condiments for this betty crocker tuna salad
Classic Mayo Upgrade
For a richer, more traditional texture, stir in ¼ cup mayonnaise (like Hellmann’s or Duke’s) at the end—this adds that familiar creaminess while keeping the yogurt’s tangy brightness.
I like to use light mayo to cut calories, but full-fat gives the most luxurious mouthfeel. Add it gradually to avoid making the salad too heavy. 🥛
Tangy Greek Yogurt Twist
Swap plain yogurt for Greek yogurt with lemon juice (like Fage Lemon & Herb) to intensify the zing without extra ingredients. The pre-mixed lemon flavor cuts prep time and adds a bright citrus note that pairs perfectly with tuna.
For extra protein, use Skyr—it’s thicker and gives a denser texture.
Herb-Infused Variations
Boost freshness with 1 tbsp chopped fresh dill or parsley for a Mediterranean touch. For a smoky kick, add ½ tsp smoked paprika or a dash of Worcestershire sauce. I love mixing in 1 tsp capers for a briny contrast—just chop them finely so they distribute evenly. 🌿
Spicy Kick Options
Add heat with ½ tsp cayenne pepper or 1 tsp sriracha for a modern twist. For a subtler burn, mix in 1 tbsp pickled jalapeños, finely chopped. If you love horseradish, stir in 1 tsp prepared horseradish**—it cuts through the richness beautifully.
Avocado Creaminess
For a vegan or ultra-creamy option, mash ½ ripe avocado into the yogurt mixture before combining with tuna. The healthy fats add richness while keeping it light.
Add 1 tsp lime juice to prevent browning. This works best when served immediately, as avocado can make the salad softer over time. 🥑
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
Yes, but drain it very thoroughly and pat dry with paper towels to remove excess oil. Oil-packed tuna is richer, so you might want to reduce the Greek yogurt slightly to ¾ cup to balance the flavors. The texture will be slightly creamier, but the recipe still works perfectly!
Why does my tuna salad get watery after chilling?
This happens when the tuna isn't drained well or the yogurt mixture is too thin. Always press tuna in a colander for 10 minutes before flaking, and let it sit at room temperature for 5 minutes to release moisture. For extra insurance, add 1 tsp cornstarch to the yogurt mixture to thicken it slightly.
How can I make this recipe vegan?
Swap the Greek yogurt for ½ cup vegan mayo (like Just Mayo) plus ½ cup silken tofu blended smooth with 1 tbsp lemon juice. Use flax eggs (1 tbsp ground flax + 3 tbsp water) for binding if needed. The celery seed and Dijon mustard can be replaced with 1 tsp nutritional yeast for depth.
What's the best way to store leftovers?
Transfer to an airtight container and press plastic wrap directly on the surface to prevent oxidation. Store for up to 3 days in the fridge. For longer storage, portion into single servings—this keeps the celery crisp and prevents sogginess. Freezing isn't recommended as it alters the texture.
Can I add other proteins to this salad?
Try ½ cup cooked shrimp or 2 hard-boiled eggs, finely chopped, for extra protein. For a vegetarian option, add ½ cup chickpeas or ¼ cup crumbled feta cheese. Just fold them in gently at the end to maintain that light texture.