No-Mayo Tuna Salad
A vibrant, protein-packed tuna salad tossed in a zesty lemon and extra virgin olive oil dressing instead of heavy mayonnaise.
Ingredients
- •2 cans chunk light or albacore tuna in water (5 oz / 140g each), drained
- •1/4 cup extra virgin olive oil (60ml)
- •2 tablespoons fresh lemon juice
- •1/2 medium red onion, finely diced
- •1 medium cucumber, seeded and diced
- •1 cup cherry tomatoes, quartered
- •1/4 cup 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
Place the drained tuna into a medium mixing bowl and flake it apart gently with a fork.
- 2
Add the finely diced red onion, seeded cucumber, quartered cherry tomatoes, and chopped parsley to the bowl with the tuna.
- 3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and black pepper until well combined.
- 4
Pour the lemon and olive oil dressing over the tuna and vegetables.
- 5
Add the capers if using, then toss everything gently until all ingredients are evenly coated and combined.
- 6
Taste and adjust the seasoning with a little extra salt or lemon juice if needed, then serve immediately or chill for 30 minutes to let the flavors meld.
💡 Chef tips
- For the best flavor, use high-quality canned tuna packed in olive oil and drain it slightly less, reducing the added oil to taste.
- You can make this salad up to 4 hours in advance and store it in the refrigerator, but add the tomatoes just before serving to keep them from releasing too much liquid.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
✅ How it should turn out
The finished salad is bright, colorful, and aromatic with a crisp crunch from the fresh vegetables, delivering a clean, zesty flavor without any heaviness.