This refreshing no-bake fish salad is a quick and delicious way to enjoy tuna with a twist. The creamy yoghurt and mayonnaise dressing blends perfectly with finely chopped onions and garlic, creating a vibrant and flavorful dish. Ideal for a light lunch, picnic, or as a healthy side dish, it comes together in minutes with simple ingredients you likely have on hand. The cool, creamy texture contrasts beautifully with the flaky tuna, making it a satisfying meal any time of day.
No Bake Fish Salad
Description
This refreshing no-bake fish salad is a quick and delicious way to enjoy tuna with a twist. The creamy yoghurt and mayonnaise dressing blends perfectly with finely chopped onions and garlic, creating a vibrant and flavorful dish. Ideal for a light lunch, picnic, or as a healthy side dish, it comes together in minutes with simple ingredients you likely have on hand. The cool, creamy texture contrasts beautifully with the flaky tuna, making it a satisfying meal any time of day.Ingredients
Directions
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Flake the drained tuna into a large mixing bowl using a fork.
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Add the finely chopped onion and crushed garlic to the tuna.
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In a separate bowl, whisk together the natural yoghurt and mayonnaise until smooth.
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Pour the yoghurt mixture over the tuna and onion, then stir gently to combine all ingredients evenly.
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Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
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Serve the chilled fish salad over a bed of mixed salad leaves, topped with fresh avocado slices.
Nutrition Facts
- Amount Per Serving
- Calories 273.0kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 5.1g26%
- Cholesterol 61.5mg21%
- Sodium 58.5mg3%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 24.0g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can substitute half of the yoghurt with extra mayonnaise.
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
If you prefer a milder onion flavor, soak the chopped onions in cold water for 10 minutes, then drain and pat dry before adding to the salad.
For added crunch, consider mixing in some diced celery or red bell pepper.
