Okay, so let’s talk tuna salad. It’s super easy, really yummy, and guess what? This one is kinda like the one from Golden Corral-but better for you, like the Golden Corral Crab Meat Salad!
We’re not using any mayo here. Nope! We’re going with creamy Greek yogurt instead. It’s light, tasty, and makes you feel good inside. Plus, we’re adding fresh lemon juice, crunchy celery, and a little onion for a nice bite.
You can eat this tuna salad so many ways. In a sandwich. On crackers. Or just with a spoon! It’s fresh, it’s fun, and it’s one of my favorite quick lunches ever. Let’s make it together!
What Makes This Golden Corral Tuna Salad So Delicious?
What makes this Golden Corral-inspired tuna salad so delicious is its perfect balance of creamy Greek yogurt, zesty lemon juice, and tangy Dijon mustard.
Fresh herbs, crisp celery, and red onions add texture and brightness, while wild-caught tuna provides rich, savory protein. It’s light, flavorful, and irresistibly satisfying.
Ingredients Required for Golden Corral Tuna Salad Recipe
Here’s the list of Ingredients you’ll need to make this Golden Corral Tuna Salad
For the Dressing:
- ⅓ cup Greek yogurt (plain, full-fat or low-fat)
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 1-2 tablespoons fresh parsley, chopped
(optional: fresh dill, tarragon, basil, or cilantro)
For the Salad:
- 2 cans (5 oz each) wild-caught albacore tuna in water, drained
- ¼ to ⅓ cup chopped celery (about 2–3 stalks)
- 2 tablespoons finely chopped red onion
(can substitute with green onions, shallots, or white onion for a stronger flavor)
For Serving (Optional):
- Bread (Dave’s Killer Bread “White Done Right” recommended)
- Lettuce leaves
- Crackers or leafy greens for salad
Kitchen Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Citrus juicer (optional)
- Chef’s knife
- Cutting board
- Measuring spoons
- Can opener
Prep Time: 15 minutes
Cook Time: 0 minutes
Recipe for Golden Corral Tuna Salad
Simply follow the steps given below to make your Golden Corral Tuna Salad at home
1. Make the Dressing First
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and chopped parsley. This creamy base brings tang and brightness, without the heaviness of mayo.
Roll your lemon on the counter before slicing-it helps release more juice!
2. Add the Tuna
Drain your tuna thoroughly and gently flake it with a fork before adding it to the bowl. Using tuna in water (not oil) keeps things lighter and preserves the meaty chunks of albacore.
3. Add Crunchy Veggies
Add in finely chopped celery and red onion for texture and a subtle punch of flavor. Chop the veggies small so they blend well without overpowering the dish.
Too much celery can dominate the flavor. Stick to about ¼ cup for balance.
4. Mix and Taste
Gently combine everything until evenly coated with the dressing. Taste and adjust with more salt, pepper, or lemon juice as needed. This is your chance to personalize it!
5. Garnish and Serve
Sprinkle with remaining parsley for a fresh pop of green. Serve it up however you like-on toast, in a wrap, with crackers, or straight from the bowl!
Some Tasty Ways To Customize and Serve This Golden Corral Tuna Salad
1. Classic Sandwich on Toasted Bread
Nothing beats piling this tuna salad high between two slices of Dave’s Killer Bread, especially when it’s lightly toasted. Add some lettuce or sliced tomato, and it’s the perfect lunch.
2. Stuffed in Avocados
For a low-carb, high-flavor meal, we love spooning the tuna salad into halved avocados. The creaminess of the avocado and the tangy tuna are a match made in heaven.
3. Wrapped in Lettuce Cups
On days when we’re craving something light, crisp romaine or butter lettuce leaves make the perfect vessels for scooping this up-like tacos, but better!
4. With Whole-Grain Crackers
We’ve served this as a snack board centerpiece with whole-grain or seed crackers. It’s a great no-cook party option that disappears fast.
5. Over a Big Salad
We often make a big mixed greens salad and dollop the tuna right on top. Add some cucumbers, cherry tomatoes, and a drizzle of olive oil-it becomes a full meal.
6. In a Whole-Wheat Wrap
Rolled up in a tortilla with some spinach and shredded carrots, this makes a grab-and-go lunch we prep ahead of time. It holds up so well!
7. As a Protein-Packed Dip
We’ve scooped this with veggie sticks like cucumber slices, bell pepper strips, and even celery for a crunchy, satisfying snack.
8. On a Rice Cake with Sliced Cucumber
It may sound odd, but we swear by this combo. The rice cake gives it a great crunch, and the cucumber adds freshness.
9. Stuffed in a Tomato or Bell Pepper
Hollowed-out tomatoes or red peppers make colorful, edible bowls for this salad. It’s always a hit at brunches or light summer lunches.
10. As a Baked Potato Topper
We love a good baked potato bar, and this tuna salad is such a savory topping with a scoop of Greek yogurt or a sprinkle of cheese-comforting and hearty.
Some Tips on This Golden Corral Tuna Salad Recipe
1. I always start with the dressing.
Mixing the dressing first makes it super creamy and helps everything blend together better. Plus, it’s just easier!
2. I use Greek yogurt instead of mayo.
It’s still creamy but way lighter. And guess what? It’s got good stuff for your tummy too!
3. roll the lemon before I cut it.
It helps get all the juice out, and I think it makes a big difference in flavor.
4. eyeball the Dijon mustard.
A little squeeze goes a long way! I just do a spoonful or so-no need to be perfect.
5. chop my veggies really small.
When the celery and onions are tiny, you get crunch without it taking over the whole bite.
6. I use tuna in water, not oil.
It feels lighter, and I think it tastes cleaner too. Just don’t forget to drain it well!
7. save a little parsley for the end.
Sprinkling some on top makes it look so pretty and fresh-like it’s from a café!
8. taste before I serve.
Sometimes it needs just a pinch more salt, or maybe a little more lemon. I always check!
9. I use my favorite bread for sandwiches.
I love soft, healthy bread like Dave’s Killer Bread-it holds the tuna salad so well.
10. make extra for later.
It keeps in the fridge for a few days, and it’s great for a quick lunch, snack, or dip!
Storage Guide and Reheating Instructions for Golden Corral Tuna Salad
Store Golden Corral tuna salad in an airtight container in the refrigerator for up to 3 days. For best flavor, stir before serving to redistribute the dressing. This salad is best enjoyed cold, but if you prefer it slightly warm, gently microwave it for 10–15 seconds-just enough to take the chill off without cooking the tuna or veggies.
Golden Corral Tuna Salad Recipe
Ingredients
- ⅓ cup Greek yogurt plain, full-fat or low-fat
- 2 tablespoons fresh lemon juice about ½ a lemon
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 –2 tablespoons fresh parsley chopped
- optional: fresh dill, tarragon, basil, or cilantro
- 2 cans 5 oz each wild-caught albacore tuna in water, drained
- ¼ to ⅓ cup chopped celery about 2–3 stalks
- 2 tablespoons finely chopped red onion
- can substitute with green onions, shallots, or white onion for a stronger flavor
- Bread Dave’s Killer Bread “White Done Right” recommended
- Lettuce leaves
- Crackers or leafy greens for salad
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and chopped parsley. This creamy base brings tang and brightness, without the heaviness of mayo.Roll your lemon on the counter before slicing-it helps release more juice!
- Drain your tuna thoroughly and gently flake it with a fork before adding it to the bowl. Using tuna in water (not oil) keeps things lighter and preserves the meaty chunks of albacore.
- Add in finely chopped celery and red onion for texture and a subtle punch of flavor. Chop the veggies small so they blend well without overpowering the dish.Too much celery can dominate the flavor. Stick to about ¼ cup for balance.
- Gently combine everything until evenly coated with the dressing. Taste and adjust with more salt, pepper, or lemon juice as needed. This is your chance to personalize it!
- Sprinkle with remaining parsley for a fresh pop of green. Serve it up however you like-on toast, in a wrap, with crackers, or straight from the bowl!
Video
Notes
Common Queries on This Golden Corral Tuna Salad Recipe
Here, we’ve got you covered with some common questions about the Golden Corral Tuna Salad that people often ask.
1. What are the ingredients for a tuna salad?
From our experience, the best tuna salad starts with quality tuna-preferably wild-caught albacore in water. For this recipe, we use Greek yogurt instead of mayo, lemon juice, Dijon mustard, fresh parsley, celery, and red onions. It’s a simple combo that delivers big on flavor and texture.
2. Why does restaurant tuna salad taste better?
Honestly, it’s all in the details. Restaurants often use just the right balance of acid, creaminess, and seasoning. We’ve found that using fresh lemon juice, high-quality tuna, and finely chopped fresh herbs at home mimics that same bright, flavorful bite you get in a restaurant version-without the extra sodium or fillers.
3. What is the secret to a good tuna salad?
Three things: balance, texture, and freshness. Using Greek yogurt adds creaminess without heaviness, while lemon juice and Dijon mustard brighten everything up. Crunchy celery and finely chopped onions bring texture, and fresh herbs make it taste vibrant instead of dull. We always taste and tweak seasoning at the end-don’t skip that!
4. Is tuna salad the same as a tuna sandwich?
Not exactly. Tuna salad is the filling-creamy, seasoned, and ready to serve in many ways. A tuna sandwich uses that salad between slices of bread. We often make a batch of tuna salad and use it throughout the week for sandwiches, lettuce wraps, or as a protein-packed dip.
5. Can I make this tuna salad ahead of time?
Yes, absolutely! We often prep this a day ahead. The flavors actually deepen after a few hours in the fridge. Just give it a good stir before serving and maybe adjust the salt or add a fresh squeeze of lemon if needed.
6. What type of tuna is best for this recipe?
We’ve tested a few, and wild-caught albacore in water consistently gives the best results. It’s meatier, holds its texture, and doesn’t come with the extra oiliness that tuna in oil sometimes brings.
7. I don’t have Greek yogurt-can I use something else?
You can! If you’re not avoiding mayo, feel free to use a high-quality mayonnaise. Otherwise, plain regular yogurt works in a pinch, but it may be a bit thinner. We’ve also tried it with mashed avocado for a totally different, but still delicious, twist.
8. What’s the best way to serve this tuna salad?
We love it in sandwiches with crunchy lettuce on whole grain bread, but it’s also great scooped on top of a green salad, wrapped in lettuce, or served with crackers. Sometimes we even eat it straight from the bowl-no shame!
9. How do I keep tuna salad from getting watery?
Drain your tuna well before mixing, and avoid adding too many watery vegetables. We also recommend mixing just before serving if you’re using it for sandwiches, especially if storing it for later.
10. Can I add other ingredients to this recipe?
Of course! We’ve added chopped pickles, capers, chopped hard-boiled eggs, or even a handful of chopped apples for a little sweetness. This is a great base recipe you can customize to your taste.
This isn’t your average tuna salad. It’s creamy without being heavy, packed with protein, and brightened by fresh herbs and lemon juice. Whether you’re reminiscing about the comforting tuna salad from Golden Corral or just craving a clean, modern lunch option, this recipe is a must-try.
Made it? Loved it? Share with your family and friends, and don’t forget to make a little extra-you’ll want seconds!
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