Tuna Salad Without Mayo Recipe

There’s something effortlessly comforting about whipping up a quick tuna salad, and this recipe takes that familiar classic to the next level with a zesty twist and a crunch that keeps you coming back for more.

Rethinking the traditional tuna salad, I enjoy employing Greek yogurt rather than mayo for a creamy yet lighter texture. Incorporating olive oil and lemon juice not only intensifies the flavor but also catapults the nutritional value of the dish.

In my opinion, the satisfying crunch from celery and the bright sharpness of red onion create a delightful balance.

Tuna Salad Without Mayo Recipe Ingredients

• Tuna: High in protein and omega-3 fatty acids, supports heart health.
• Greek Yogurt: Creamy, probiotic-rich, adds protein and aids digestion.
• Olive Oil: Source of healthy fats, anti-inflammatory, enhances flavors.
• Lemon Juice: Vitamin C-rich, adds a refreshing, tangy flavor.
• Celery: Low-calorie crunch, rich in fiber and antioxidants.
• Red Onion: Adds sharpness and flavor, contains beneficial antioxidants.

Tuna Salad Without Mayo Recipe Ingredient Quantities

• 2 (5-ounce) cans of tuna, drained
• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

How to Make this Tuna Salad Without Mayo Recipe

1. In a medium bowl, add the tuna (drained). Break it apart with a fork and achieve a flaky texture.

2. Combine the tuna and 2 tablespoons of Greek yogurt.

3. Add 1 tablespoon of olive oil and mix in well. Add 1 tablespoon of lemon juice and mix in well. Ensure the tuna is evenly coated.

4. Combine 1 tablespoon of Dijon mustard into the mixture; its sharp, tangy flavor pairs well with the heavier elements of the sauce.

5. Finely chopped celery adds delightful crunch, and finely chopped red onion provides a subtle bite and color.

6. Add 2 tablespoons of chopped fresh parsley to the bowl. This will give the salad a fresh and subtly herbal taste.

7. Add salt and pepper to the mixture in accordance with your taste, and finish the dish to your liking.

8. Mix all the ingredients well together. Make sure that all the parts are uniformly mixed.

9. The tuna salad should be refrigerated for a minimum of 30 minutes before serving for best results. This time in the fridge allows the flavors to meld and taste their very best.

10. Chill and serve, either as a filling for a sandwich, a topping for a green salad, or on crackers for an appetizer that’s packed with flavor.

Tuna Salad Without Mayo Recipe Equipment Needed

1. Medium bowl
2. Fork
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing spoon or spatula
7. Can opener
8. Refrigerator

FAQ

• Can this tuna salad be made ahead of time?Absolutely, you can make the tuna salad a day before and keep it in the fridge. It’ll meld nicely, resulting in an even tastier final dish.
• What can I use as a substitute for Greek yogurt?If you’re looking for something to substitute for Greek yogurt, try sour cream or a dairy-free yogurt. You’ll still get to enjoy a very similar taste, even if these alternatives vary a bit in flavor.
• Can I use fresh tuna instead of canned tuna?Of course, you can use grilled or poached fresh tuna. Just cut it into pieces that are small enough to be taken in with a fork, and continue the rest of the recipe.
• Is there a way to make this recipe vegan?You can replace canned chickpeas for tuna and utilize a vegan yogurt as a replacement for Greek yogurt. This will create a comparable texture and flavor.
• Can I add other vegetables or ingredients?Of course, for an added crunch or flavor boost, you can toss in some diced cucumber, some diced bell pepper, or even some halved cherry tomatoes.
• What should I serve with this tuna salad?You can serve this tuna salad as a light meal or snack, either on a bed of greens or in a sandwich. It’s also delicious with whole-grain crackers.
• How long will it keep in the fridge?If stored in an airtight container in the refrigerator, the tuna salad will remain fresh for a maximum of 3 days.

Tuna Salad Without Mayo Recipe Substitutions and Variations

Sour cream can be used instead of Greek yogurt to achieve a diverse, tangy flavor.
Avocado oil can be used in place of olive oil when a milder flavor is desired.
Apple cider vinegar can be substituted in place of lemon juice for a slightly sweeter acidity.
Whole grain mustard can take the place of Dijon mustard for an interesting textural component.
Fresh dill can be used instead of fresh parsley, resulting in a different herbal flavor.

Pro Tips

1. Choose High-Quality Tuna For the best flavor, opt for high-quality, sustainable tuna packed in olive oil. It tends to have a richer taste and will enhance the overall flavor of your salad.

2. Enhance Flavor with Zest To intensify the lemon flavor without adding more acidity, include a bit of lemon zest. This will add a bright, fresh flavor to the tuna salad.

3. Chop Ingredients Uniformly Ensure that the celery and onion are chopped finely and uniformly. This not only improves the texture of the salad but also ensures that each bite has a balanced flavor.

4. Add a Crunchy Element Consider adding some nuts, such as toasted almonds or walnuts, to introduce an extra layer of texture and nuttiness to the salad.

5. Experiment with Herbs While parsley adds a fresh note, you can experiment with other herbs such as dill or chives for a different flavor profile. Fresh herbs can elevate the dish and add complexity.