Healthy Recipes Healthy Salad Recipes Healthy Seafood Salad Recipes Healthy Tuna Salad Recipes Green Goddess Tuna Salad 4.7 (3) 3 Reviews Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices. By Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Published on February 29, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 10 mins Total Time: 10 mins Servings: 2 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco Ingredients 1 large clove garlic, peeled 1/2 medium shallot, peeled 1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish 1/2 cup lemon juice or lime juice 1/4 cup extra-virgin olive oil 1/4 cup whole-milk plain strained yogurt, such as Greek-style 1/2 teaspoon salt 1/4 teaspoon honey 1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish 2 (5-oz.) cans no-salt-added water-packed tuna, drained Directions Place garlic in a food processor; pulse until chopped, about 5 seconds. Add shallot; pulse until chopped, about 5 seconds. Add herbs, lemon (or lime) juice, oil, yogurt, salt, honey and pepper (or crushed red pepper); process until totally combined and smooth, about 1 minute, scraping down sides as needed. Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco Place tuna in a medium bowl and gently flake with a fork. Pour half of the dressing (about 1/3 cup) over the tuna; stir to combine. (Reserve the remaining dressing for another use.) Garnish with herbs and pepper, if desired. Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco To make ahead Refrigerate dressing (Step 1) in an airtight container for up to 3 days. Nutrition Information Serving Size: ¾ cupCalories 278, Fat 15g, Saturated Fat 3g, Cholesterol 36mg, Carbohydrates 4g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 0g, Sodium 355mg, Potassium 352mg EatingWell.com, February 2024 Rate It Print