tuna salad no mayo recipe
This incredible no-mayo tuna salad recipe is a vibrant, flavorful, and incredibly satisfying dish perfect for busy weeknights, easy packed lunches, or a refreshing weekend brunch. It ditches heavy mayonnaise for bright, tangy flavors from lemon and olive oil, allowing the tuna to shine. This healthy tuna salad feels light yet offers plenty of protein and good fats to keep you satisfied.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cans (5 oz each) Canned Tuna
2 stalks Celery
1/4 cup Red Onio
1/4 cup Fresh Parsley
2 tablespoons Lemon Juice
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Instructions
- Prepare the Tuna: First, drain your canned tuna thoroughly. Use a fork to flake the tuna into a medium-sized mixing bowl. Break up any large chunks so it’s uniformly flaky
- Chop Vegetables and Herbs: Next, finely dice the celery and mince the red onion. Chop your fresh parsley. The key here is fine dicing so the flavors meld beautifully and you get a little bit of everything in each bite of your healthy tuna salad
- Combine Ingredients: Add the diced celery, minced red onion, and chopped parsley to the bowl with the flaked tuna
- Whisk the Dressing: In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, and Dijon mustard. Season the dressing with salt and freshly ground black pepper
- Dress the Tuna: Pour the dressing over the tuna mixture
- Mix Thoroughly: Gently fold everything together until all ingredients are well combined and the tuna is evenly coated with the dressing. Avoid over-mixing, which can make the tuna mushy
- Taste and Adjust: Finally, taste your tuna salad without mayo and adjust the seasonings as needed. You might want more lemon juice, salt, or pepper to suit your preference. This step is crucial for perfecting your healthy tuna salad
Notes
Invest in good quality canned tuna; tuna packed in olive oil often has a richer flavor. If using water-packed, ensure you drain it very well.
Finely dice celery and red onion for balanced flavor and texture.
Freshly squeezed lemon juice is crucial for brightness and flavor.
Allowing your tuna salad to chill in the refrigerator for at least 15-30 minutes lets the flavors meld and deepen.
Store any leftover tuna salad in an airtight container in the refrigerator for up to 3-4 days. It is not recommended to freeze this recipe.
Find it online: https://powerecipe.com/tuna-salad-no-mayo-recipe/