Golden Corral Tuna Salad Recipe
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! 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.
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
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.