Tuna Fruit Salad is sponsored by Tonnino Gourmet Tuna. All opinions are my own.
Tuna Fruit Salad with Greek Yogurt Dressing is full of colorful fruits and tossed with a creamy yogurt dressing. It’s the perfect salad for spring and summer.
During the summer months, I like to serve salads that are light and fresh. It’s a bonus if they have fruit and yogurt in the mix. Tuna Fruit Salad is perfect for lunch or for a light dinner.
It’s way too hot in my South Carolina kitchen to turn on the stove, so this is my go-to recipe for a light lunch.
Tuna Fruit Salad
In a large bowl, stir together vanilla Greek yogurt and orange peel. Add peeled and sectioned oranges, honeydew melon, halved strawberries and green onions.
Toss gently to coat. Add drained and flaked tuna. Cover and chill for 2-4 hours.
I like to serve this tuna fruit salad on lettuce leaves. Sprinkle the salads with toasted pecans before serving.
How to Toast Pecans
Toast the pecans in a dry skillet over medium heat. Shake the pan or stir the nuts occasionally until lightly browned and aromatic – about 5 minutes
Tuna Is Good For You
When it comes to tuna, I prefer Tonnino Gourmet Tuna®. Tonnino Tuna is the leader of the finest cuts of wild-caught yellowfin tuna.
I love that Gourmet Tonnino Tuna Fillets are 100% yellowfin tuna, low-mercury, dolphin-safe, and wild-caught.
Plus, a serving of tuna contains less than 1 gram of fat and is less than 100 calories.
Tuna is a good source of protein and is also good for our hearts. Plus, studies have shown that tuna is loaded with vitamins and minerals and helps lower blood pressure and cholesterol.
If you don’t have time or inclination to segment the oranges, substitute an 11-ounce can of drained mandarin oranges. You can substitute the honeydew with cantaloupe or buy already cubed fruit in the produce or deli area of your local grocery store.
You can also use a melon baller instead of cubing the honeydew. I have a melon baller that has two different size ballers on each end. I use the small one for the honeydew melon.
Make sure you drain the tuna well. Also, pat all the fruit dry with a paper towel before making this salad.
How To Store Leftovers
This salad is best served the same day you make it. It can be stored in the refrigerator for 2-3 days. It tends to get watery the second day because of the fresh fruit.
- 1 (8 oz.) carton Greek vanilla yogurt
- 1 teaspoon orange zest
- 2 oranges, peeled and sectioned
- 1-1/2 cups cubed honeydew melon
- 2 Tablespoons thinly sliced green onions
- 1-1/2 cups strawberries, hulled and sliced
- 1 jar Tonnino Tuna Fillets with Lemon & Pepper, drained and flaked
- 1/4 cup chopped pecans, toasted
- Lettuce leaves, for serving
- In a large bowl, stir together the yogurt and orange zest. Add orange sections, honeydew, strawberries and green onions. Toss gently to coat.
- Add tuna. Toss gently. Cover and chill for 2-4 hours.
- Place a lettuce leaf on each salad plate. Spoon tuna fruit salad onto the lettuce leaf. Sprinkle salads with toasted pecans.
You can substitute an 11-ounce can of drained mandarin oranges for the two fresh, segmented oranges. Also, I pat all the fruit dry before mixing with the Greek yogurt.
Amount Per Serving Calories 123Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 61mgCarbohydrates 17gFiber 3gSugar 12gProtein 8g
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