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Healthy Tuna Salad without Mayo

A delightful, light salad made with tuna, fresh herbs, and a tangy dressing, perfect for a quick lunch or picnic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans tuna (5 ounces each, oil-packed or water-packed) Tender and flaky, providing the protein power of this dish.
  • 2 tablespoons olive oil (extra virgin) Rich and fruity, adding a layer of depth and healthy fats.
  • ¼ cup red onion (sliced thin, about ¼ of an onion) Sweet and slightly tangy, offering a refreshing crunch.
  • 4 tablespoons lemon juice Bright and zesty, elevating the salad with acidity.
  • 2 stalks celery (finely chopped) Crisp and juicy, bringing delightful texture and freshness.
  • ¼ cup fresh dill (picked and roughly chopped or torn) Aromatic and herbaceous, contributing a burst of flavor.
  • ¼ cup fresh parsley (picked and roughly chopped or torn) Vibrant and green, adding both beauty and taste.
  • to taste Kosher salt and black pepper Balancing flavors and enhancing the dish.
  • 2 tablespoons Greek yogurt Creamy and tangy, providing richness without mayonnaise.
  • 2 teaspoons dijon mustard (optional) A kick of flavor that can enhance the overall taste.
  • 2 tablespoons capers or chopped cornichons Briny and tangy bites that add an exciting twist.

Method
 

Preparation
  1. Add the sliced red onion to a mixing bowl. Drizzle the fresh lemon juice over the onions and let them sit for a few minutes.
  2. After marinating, add the tuna to the bowl. Gently flake the tuna with a fork, ensuring it stays chunky.
  3. Add the chopped celery, extra virgin olive oil, fresh dill, fresh parsley, Dijon mustard, kosher salt, and black pepper to the bowl.
  4. If using Greek yogurt, add it in now as well.
Mixing
  1. Using a spatula or wooden spoon, mix all the ingredients gently but thoroughly until well combined.
  2. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.
Serving
  1. If using capers or cornichons, sprinkle them over the top of your finished tuna salad.
  2. Serve chilled or at room temperature on a bed of greens, in a sandwich, or with whole-grain crackers.

Notes

For extra flavor, consider adding cayenne pepper, diced apple, or grapes. This salad can also be served on a bed of quinoa or mixed grains for a heartier meal. It stores well in the refrigerator for up to three days.