Try this No Mayo Tuna Salad Recipe recipe, or contribute your own.
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp dijon mustard
- fresh cracked pepper
- 1 tbsp capers rinsed
- 1/2 tsp kosher salt
- 1 tsp celery seed
- 2 tbsp lemon zest
- 2 cans tuna (12oz each) drained
- 1/2 cup kalamata olives chopped
- 3/4 cup celery diced (about 2-3 stalks)
- 1/2 cup shallot minced
- 1/4 cup scallion sliced thin
- 2 tbsp flat leaf parsley minced
- 1 cup feta crumbles
- 3/4 cup seedless cucumber diced
- 1/2 tsp balsamic vinegar
- Carbohydrate 35.4344950285626 g
- Cholesterol 0 mg
- Fat 22.789620019783 g
- Fiber 6.48690007831566 g
- Protein 5.94319500515874 g
- Saturated Fat 3.03095000254713 g
- Serving Size 1 1 recipe (397g)
- Sodium 1808.06730070191 mg
- Sugar 28.9475949502469 g
- Trans Fat 0.916496000635473 g
- Calories 335 calories
Step-by-step
- Take out a large bowl.
- Add in the tuna and roughly break apart.
- Add in the remaining ingredients and mix well.
- Serve in a lettuce wrap, over a salad, on some cucumbers or in a delicious wrap with some fresh pea sprouts.
- Enjoy cold and happy eating.
Olive oil replaces mayonnaise in this Mediterranean-inspired preparation, offering a lighter emulsion that coats the fish without masking its natural flavor. Traditional fish preservation methods in coastal regions often rely on pure fats and bright acids rather than heavy emulsions, creating a clean profile that highlights the quality of the canned protein. Whisk the oil, lemon juice, Dijon mustard, and balsamic vinegar vigorously before adding solids to create a stable temporary emulsion.
Drain the tuna thoroughly through a fine-mesh sieve for 10 minutes to remove excess canning liquid, preventing the dressing from becoming watery. Chop the celery, kalamata olives, and shallots to a uniform quarter-inch dice so every spoonful contains balanced textures.
Judge readiness by visual and textural cues: the mixture should hold together loosely on a spoon without pooling liquid at the bottom of the bowl. Store leftovers in a sealed glass container in the refrigerator for up to 48 hours. Substitute capers with chopped green olives at a one-to-one ratio if preferred.
