No-Mayo Tuna Salad
A light, flavorful, and protein-packed tuna salad brightened with zesty lemon, crunchy vegetables, and rich extra virgin olive oil.
Ingredients
- •2 cans chunk light or albacore tuna in water (5 oz each), drained
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1/2 cup English cucumber, finely diced
- •1/2 cup celery, finely diced
- •1/4 cup red onion, finely minced
- •2 tablespoons fresh parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon capers, rinsed and drained (optional)
Instructions
- 1
Drain the canned tuna thoroughly and place it into a medium mixing bowl, breaking it apart gently with a fork into bite-sized flakes.
- 2
Add the finely diced cucumber, celery, red onion, and fresh parsley directly into the bowl with the tuna.
- 3
In a small bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and black pepper until well combined.
- 4
Pour the dressing over the tuna and vegetable mixture.
- 5
Add the rinsed capers if using, and toss gently with a fork until all the ingredients are evenly coated and combined.
- 6
Taste the salad and adjust the salt and lemon juice if needed, then serve immediately or chill for 30 minutes to let the flavors meld.
💡 Chef tips
- For the best flavor, use a high-quality extra virgin olive oil since it replaces the mayo as the primary dressing base.
- Store leftover tuna salad in an airtight container in the refrigerator for up to 2 days.
- Serve this salad stuffed inside whole wheat pita pockets, over a bed of crisp greens, or alongside whole grain crackers.
✅ How it should turn out
The finished tuna salad should look vibrant and colorful with specks of green and red, smell fresh and citrusy, and taste crisp, light, and savory without feeling heavy.