Tuna Salad Recipe Without Mayo
This Tuna Salad Without Mayo is a refreshing twist on a classic favorite. Packed with protein, crisp vegetables, and bright flavors from lemon and herbs, it’s light, nourishing, and endlessly versatile. Perfect for lunch, meal prep, or a quick snack, this salad delivers all the satisfaction of traditional tuna salad without the heaviness of mayonnaise.
Ingredients
- Essential Ingredients
- 1 can tuna in water or olive oil, drained
- 2 –3 tbsp olive oil
- Juice of ½ lemon
- 1 celery stalk diced
- 2 –3 tbsp red onion finely diced
- ½ cucumber or 1 bell pepper diced
- 2 tbsp fresh herbs parsley, dill, or cilantro
- Salt & pepper to taste
- Optional Add-Ins
- ½ avocado cubed (for creaminess)
- ½ cup chickpeas
- 1 –2 tsp Dijon mustard
- 1 –2 tsp capers
- Cherry tomatoes halved
- Kalamata olives sliced
Instructions
- Step 1 – Prep the Tuna
- Drain the tuna thoroughly.
- Flake into a bowl with a fork for even coating with dressing.
- Step 2 – Chop Vegetables
- Dice celery, cucumber, bell pepper, and red onion uniformly.
- Remove cucumber seeds if desired to prevent extra wateriness.
- Chopping Tips:
- Keep celery thin for crunch.
- Dice onions small to avoid overpowering flavor.
- Step 3 – Make the Dressing
- Combine 2–3 tbsp olive oil, juice of ½ lemon, ½ tsp salt, and ¼ tsp pepper.
- Optional: add a pinch of garlic powder or dried oregano.
- Why it Works:
- Lemon adds brightness; olive oil acts as a light binder replacing mayo.
- Step 4 – Combine Ingredients
- Gently toss tuna, vegetables, herbs, and dressing together.
- Taste and adjust: add more lemon, olive oil, or seasonings as needed.
Notes
- Mediterranean Style: Add cherry tomatoes, cucumbers, Kalamata olives, and fresh oregano. Optional feta if desired.
- Protein-Packed Power Bowl: Mix with chickpeas, quinoa, avocado, and spinach.
- Spicy Tuna Salad: Stir in chili flakes, jalapeños, or Dijon mustard for a mild heat.