Ingredients
| Ingredient | Quantity |
|---|---|
| Canned tuna, drained | 2 cans × 170 g (about 340 g before draining) |
| Mayonnaise | ½ cup (120 g) |
| Greek yogurt | ¼ cup (60 g) |
| Cheddar cheese, small cubes | ½ cup (60 g) |
| Green peas, cooked & cooled | ½ cup (75 g) |
| Red onion, finely diced | ¼ cup (35–40 g) |
| Sweet corn, drained | ½ cup (75 g) |
| Celery, finely diced | ¼ cup (25 g) |
| Dill pickles, finely chopped | 2 tbsp |
| Fresh parsley, chopped | 1–2 tbsp |
| Dijon mustard | 1 tsp |
| Lemon juice | 1 tbsp |
| Garlic powder | ¼ tsp |
| Black pepper | ¼ tsp |
| Salt | ¼ tsp, or to taste |
Instructions
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Drain the tuna very well. Transfer it to a large bowl and gently break it apart with a fork.
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Add mayonnaise, Greek yogurt, Dijon mustard and lemon juice. Mix until creamy.
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Add the peas, corn, cheddar, red onion, celery and pickles.
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Season with garlic powder, black pepper and salt.
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Add the chopped parsley and gently fold everything together. Don’t overmix—the vegetables and cheese should remain distinct, like in the photo.
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Cover and refrigerate for 20–30 minutes. This gives the flavors time to blend.
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Serve chilled with crackers, toasted bread, croissants, lettuce cups or sandwiches.
Nutrition — approximate
Per serving (¼ of recipe, without crackers):
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Calories: ~390 kcal
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Protein: ~28 g
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Carbohydrates: ~9 g
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Fat: ~27 g
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Saturated fat: ~6 g
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Fiber: ~2 g
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Sugar: ~4 g
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Sodium: ~650–800 mg
The exact numbers vary considerably with the brand of tuna, mayonnaise and cheese.
Allergens / “nut info”
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Contains: fish (tuna), milk/dairy (cheddar, Greek yogurt).
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May contain: egg if using traditional mayonnaise.
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Nuts: No nuts are required in this recipe.
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If you’re preparing it for someone with a nut allergy, check the labels of the mayonnaise, crackers and other packaged ingredients for “may contain nuts” warnings.