BEST Tuna Salad Recipe (No Mayonnaise!)
For healthy lunch in a pinch, this tuna salad recipe is all you need! Loaded with crunchy veggies and dressed with fresh lemon and olive oil, you won’t miss mayonnaise for a second. Top on sandwiches, salads, lettuce wraps, and even crackers for a quick make-ahead appetizer or snack!
Servings: 4 servings (about 1 cup each)
Ingredients
- 4 cans tuna in olive oil (5 ounce each) I like yellowfin tuna
- 2 medium celery stalks with leaves finely chopped
- ½ medium red onion finely chopped
- ½ English cucumber finely chopped
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Add celery, onion and cucumber to a large bowl.
- Drain cans of tuna, squeezing out as much of the canned olive oil as possible. Why do this? Adding fresh extra virgin olive oil to the tuna salad will taste so much better!
- Scoop drained tuna into the bowl.
- Add lemon juice, olive oil, salt and pepper. Stir until well-combined. Enjoy!
Video
Notes
- Instead of an English cucumber, you can use 2 pickling cucumbers.
- You will need 1-2 juicy lemons.
- Want to make tuna sandwiches? You can make 4 large sandwiches with this recipe, with 1 cup of tuna salad on each sandwich. Dress up your sandwiches with 4 large bibb lettuce leaves.
- While you can use the olive oil from the can instead of adding your own, trust me, fresh extra virgin olive oil tastes so much better! The olive oil in the can tastes old and fishy. I don’t recommend using water-packed tuna which isn’t as flavorful and moist.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 4g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 400mg | Potassium: 442mg | Fiber: 1g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg