Flavorful Canned Tuna Without Mayo

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If you ask me, canned tuna doesn’t always need mayo to be delicious.

This protein-packed lunch option is a fresh take on the usual tuna salad, swapping out the heavy mayo for lighter ingredients that let the fish shine. Olive oil and lemon juice give it a bright, Mediterranean feel while chopped vegetables add the perfect crunch.

It’s mixed with simple pantry staples like capers and red onion, then finished with a sprinkle of black pepper and fresh herbs. The result is clean-tasting and light, but still satisfying enough for a proper meal.

It’s a quick and easy dish that works great for lunch boxes or light dinners, especially when you’re looking for something that won’t weigh you down.

What Kind of Canned Tuna Should I Use?

You’ve got two main choices when it comes to canned tuna: water-packed or oil-packed, and both work great in this recipe. Water-packed tuna is lower in calories and lets you control the amount of oil you add, while oil-packed tuna tends to be more flavorful and moist right out of the can. For this recipe, I recommend solid or chunk light tuna rather than flaked, since it gives you those nice, meaty pieces that hold up well when mixed with other ingredients. If you’re concerned about mercury levels, light tuna is generally a safer choice than white (albacore) tuna, though either variety will work just fine. Just make sure to drain your tuna well before using it – this helps prevent your final dish from becoming too watery.

Options for Substitutions

This mayo-free tuna recipe is really adaptable and you can switch things up based on what you have in your kitchen:

• Greek yogurt: Not a fan of Greek yogurt? Try mashed avocado, hummus, or even cottage cheese for creaminess. Each will give the tuna a different but tasty twist.
• Fresh herbs: If you don’t have fresh dill and parsley, you can use dried herbs (use 1-2 teaspoons each since dried herbs are more concentrated) or try other fresh herbs like basil or chives.
• Red onion: Any type of onion works here – try shallots for a milder flavor, or green onions for a fresh crunch. If you’re not big on raw onion, just use less or skip it.
• Capers/cornichons: These add a nice tangy bite, but you can swap them with chopped olives or pickles. If you skip them, try adding an extra splash of lemon juice for that zingy flavor.
• Celery: For that essential crunch, you could use chopped cucumber, diced bell peppers, or even chopped water chestnuts instead of celery.
• Dijon mustard: Regular yellow mustard works fine, or you could try whole grain mustard. If you’re not a mustard fan, a dash of apple cider vinegar can add similar tanginess.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing no-mayo tuna salad is not draining the tuna properly – make sure to press out all excess liquid using the can lid or a fine-mesh strainer, otherwise you’ll end up with a watery mess that won’t hold together. Another common error is adding all the lemon juice at once – instead, start with half the amount and adjust to taste, as too much acid can overpower the delicate flavors of the herbs and tuna. When mixing the ingredients, avoid over-stirring or breaking up the tuna too much; gentle folding will keep the texture chunky and satisfying rather than turning it into mush. For the best flavor development, let the mixture rest in the fridge for at least 30 minutes before serving, allowing the onions to mellow and the flavors to blend together nicely.

What to Serve With No-Mayo Tuna Salad?

This Mediterranean-style tuna salad is perfect for a light lunch or dinner, and there are lots of tasty ways to serve it! The most straightforward option is to pile it onto your favorite bread – I love it on toasted whole grain or tucked into a warm pita pocket with some extra greens. For a low-carb meal, try serving it over a bed of crisp lettuce with sliced tomatoes and cucumbers, or stuff it into halved avocados for a really filling lunch. You can also pair it with some whole grain crackers and fresh veggie sticks for an easy, portable lunch that’s perfect for work or school.

Storage Instructions

Keep Fresh: This no-mayo tuna salad will stay good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since some liquid might settle at the bottom.

Prep Ahead: You can chop all the vegetables and herbs a day ahead and store them separately in the fridge. When you’re ready to eat, just mix everything together with the tuna and dressing ingredients. This way, your herbs stay fresh and crisp!

Pack for Lunch: This tuna salad is perfect for meal prep! Pack it in a leak-proof container and keep it cold with an ice pack. If you’re adding it to a sandwich or wrap, pack the bread separately to prevent it from getting soggy, then assemble right before eating.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 50-55 g
• Fat: 30-35 g
• Carbohydrates: 20-25 g

Ingredients

• 2 cans tuna (5 ounces each, packed in oil or water)
• 2 tablespoons extra virgin olive oil
• 1/4 cup thinly sliced red onion (about 1/4 of an onion)
• 4 tablespoons lemon juice (adjust to taste)
• 2 finely chopped celery stalks
• 1/4 cup fresh dill (removed from stems and roughly chopped)
• 1/4 cup fresh parsley (removed from stems and roughly chopped)
• Salt and black pepper, as needed
• 2 tablespoons greek yogurt (adjust to preference)
• 2 teaspoons dijon mustard (optional)
• 2 tablespoons capers or chopped cornichons

Step 1: Marinate the Onions

Start by adding the chopped onion to a bowl.

Drizzle fresh lemon juice over the onion and let it sit for a few minutes.

This will allow the onions to absorb the lemon flavor and slightly mellow their taste.

Step 2: Combine the Main Ingredients

To the bowl with the marinated onions, add the tuna, chopped celery, olive oil, fresh herbs, Dijon mustard, salt, and pepper.

If you prefer a creamier texture, include Greek yogurt as well.

Mix all the ingredients thoroughly until well combined.

Taste the mixture and adjust the seasoning as needed, adding more salt, pepper, or lemon juice according to your preference.

Step 3: Add Final Touches and Serve

If you’re using capers or cornichons, sprinkle them over the top of the finished tuna salad for an added burst of flavor.

Your tuna salad is now ready to serve.

Enjoy it on its own, as a sandwich filling, or as a topping for salads or crackers.