This salad’s inspiration came to me from a chicken salad I would get at a local deli in Michigan where I used to live. While you can make it with chicken I prefer tuna for the high omega-3 fatty acid, and not tuna from a can but a nice bright red piece of ahi tuna cooked with lemon to add a bright freshness to the entire salad. Grapes and toasted walnuts are added along with a wonderful mayonnaise replacement and there you have it, a tuna salad so good it will make the chickens jealous.


  • 1 fresh tuna steak, about 8 ounces
  • 2 lemons
  • sea salt and black pepper
  • 1/2 cup low fat plain greek yogurt
  • 1/2 cup low fat ricotta cheese
  • 2-3 tsp Dijon mustard
  • 1/2 medium sized red onion, finely diced
  • 1 stalk celery, finely diced
  • 1/2 cup seedless red grapes, halved
  • 1/4 cup toasted walnuts, roughly chopped
  • 4 cups mixed greens (optional)


  1. Zest one lemon, then slice in into rounds about 1/8 inch thick.
  2. Layer the lemon slices in a small skillet and place the tuna steak on top.

    Layer the lemon slices in a small skillet and place the tuna steak on top

  3. Season the tuna with salt and pepper to taste and sprinkle the lemon zest over the top.
  4. Cover the skillet and cook over medium-low heat until the tuna is no longer pink and flakes easily, about 15 minutes depending on how thick the tuna steak is. Try not to peak and let out the steam from the pan.
  5. Once the tuna is cooked transfer it to a large bowl and flake into small pieces with a fork. Cover and refrigerate until completely chilled.
  6. In a small bowl mix the yogurt, ricotta cheese, mustard and juice from half a lemon.
  7. Mix the onion, celery, grapes and walnuts in with the tuna.
  8. Add the yogurt mixture and stir to thoroughly combine.
  9. Cut the remaining lemon half into wedges.
  10. Serve the tuna salad with a lemon wedge over 1 cup greens, if using.

Nutritional Info:

Makes 4 servings.

Serving size approximately 1 cup each.

Nutrients per serving:  Calories: 198 , Cal. from Fat: 68 , Total Fat: 8 g, Sat. Fat: 2 g, Carbs: 15 g, Fiber: 1 g, Sugars: 6 g, Protein: 19 g, Sodium: 41 mg, Chol: 41 mg


Any leftovers should be stored in an airtight container in the fridge for up to 2 days.

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