Tuna Spinach Salad

4.64 from 46 votes

Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Great served as a sandwich or wrap, with crackers for snacking or as a tuna melt!

Prep Time10

Total Time10

Yield: 2 servings

Ingredients

1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
1 cup fresh baby spinach, roughly chopped
⅓ cup plain Greek yogurt, see notes
¼ cup shredded mozzarella cheese
1 Roma tomato, seeded and chopped
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Combine all of the ingredients in a small bowl until well mixed.
Season to taste with extra salt and pepper, if needed, and serve!

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Notes

Tuna: Canned solid albacore tuna that’s packed in water is my go-to for canned tuna. Feel free to sub another variety, but you may need to make adjustments if your tuna is packed in oil.

Spinach: Baby spinach is usually washed and ready to use and so easy to add some veggie goodness. Do be sure to chop it up so the salad is easier to eat.

Greek yogurt: I use all Greek yogurt for this recipe to keep it light and add some extra protein. However, you could certainly use mayonnaise or half mayo and half Greek yogurt if you prefer.

Mozzarella: I like the little bit of richness this adds, but you could leave it out.

Tomato: Roma tomatoes are readily available year round and the perfect smaller size to use in this salad. You could definitely swap in your favorite tomato though. You need about ⅓ to ½ cup chopped.

Serving: Serve this tuna salad in a wrap or lettuce wrap, with crackers, or as a warm open-faced tuna melt with extra mozzarella cheese melted on top. Or make a sandwich or serve on a piece of toast.

Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 1-2 days.

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Nutrition

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