In honor of spring, I’m bringing you one of my favorite light + healthy lunches. This tuna spinach salad with tomatoes and mozzarella cheese is perfect for a quick lunch on a busy day. Or you can make it ahead for tomorrow. Either way, it’s a great way to get in some extra seafood (which they say we should all be eating AT LEAST twice a week) as well as some veggies. Gimme all the veggies. The Greek yogurt and lemon bring creaminess as well as tartness, and the tomatoes give it a great juicy, fresh pop of flavor. Score! You might also want to check out this pesto tuna salad for a different take. Or this gorgeous tuna Niçoise salad for a day you’re feeling fancy. So many great ways to use a can of tuna. Plus, this recipe is ready in just 10 minutes! It’s also low-carb, gluten-free and keto-friendly. So let’s get fixing. Now, I’ve got some notes, tips and substitutions coming up below on how to make tuna spinach salad. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient 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.
Also, while the recipe is written for 2 servings (from a single can of tuna), you can of course adjust the amount and make more. The toughest part of this recipe is deciding how to serve it…
Serving Ideas:
Make a lettuce wrap or wrap it up in a whole wheat tortilla for a super light and healthy lunch. Or just add crackers and snack away, a particularly good option for a busy day when you’re eating at your desk. Make a tuna spinach salad melt. Pile up the tuna salad on a whole wheat English muffin or some bread, add extra mozzarella cheese on top and pop it under the broiler for a couple of minutes. (Watch closely so it doesn’t burn!) You’ve got an oooey, gooey, cheesy, melty delicious open-faced sandwich. Create a tuna salad sandwich with this salad, or serve open-faced on a piece of toast. Add some hot sauce to this when serving for a spicy little kick - you know I love me some hot sauce ❤️
So many ways to enjoy it. You’ll be happily trying them all so you can keep eating this yummy salad! Last thing, the leftovers. For me, one can of tuna, as used in this recipe, makes enough for 2 servings. This may vary depending on how hungry you are and how you serve it up. If you have extra, keep it stored in the refrigerator in a covered container. It’ll keep for 1-2 days. Hope you all have a wonderful week! Enjoy! XO, Kathryn 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.
