Photo of Greek tuna salad with roasted peppers & dill by WW

Greek tuna salad with roasted peppers & dill

0 - 2
PersonalPoints™ per serving
Total Time
15 min
15 min
Taking a hint from the Mediterranean, this delicious tuna salad combines the fresh flavors of lemon, roasted peppers, shallot, celery and dill to create a vibrant dish. Greek yogurt jazzed up with a combination of lemon and mustard replaces mayonnaise as the base of this tuna salad. This makes an excellent lunch or light supper. Make lettuce wraps by spooning the tuna salad into large Bibb lettuce leaves. Or serve with crackers or toasted wheat bread. Store any leftovers in the refrigerator for up to 3 days.


Plain fat free Greek yogurt

¼ cup(s)

Lemon zest

½ tsp, finely grated

Fresh lemon juice

½ tsp

Dijon Mustard

1 tsp

Kosher salt

½ tsp, or to taste

Black pepper


Water-packed tuna fish, drained

6 oz, (well-drained)

Roasted red peppers (packed in water)

¼ cup(s), chopped, well-dried

Uncooked shallot(s)

3 Tbsp, minced

Uncooked celery

2 Tbsp, minced


2 Tbsp, chopped


  1. Combine yogurt, zest, juice, mustard, salt and pepper in a small bowl; set aside.
  2. Toss together tuna, roasted peppers, shallot, celery and dill; stir in dressing and toss to combine.
  3. Serving size: 1/2 cup