Tuna Salad NO Mayo

5 from 1 vote

This Tuna Salad (no mayo!) features olive oil-packed tuna, crisp cucumbers, creamy avocado, and garlicky chives, all tossed in a tangy mustard vinaigrette. Fresh, vibrant, and totally mayo-free!

Prep Time20

Total Time20

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy

Keyword: Tuna Salad NO Mayo

Servings: servings

Author: Chelsea Lords

Cost: $7.12

Equipment

Medium bowl

Ingredients

Dressing

1/4 cup olive oil
1 tablespoon stone-ground mustard see note 1
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/8 teaspoon celery seed optional

Salad

1-1/2 tablespoons seeded and minced jalapeño optional, 1 jalapeño
1/4 cup diced fresh chives
1-1/2 cups diced Persian cucumber or English cucumber
1 medium ripe avocado diced
2 (5-ounce) cans tuna in olive oil well-drained
Salt and pepper
Serving suggestions see note 2

US - Metric

Instructions

Combine all dressing ingredients in a medium bowl. Use a whisk to briskly whisk until smooth and emulsified.
Thoroughly drain the tuna and add to the bowl on top of the vinaigrette.
Finely mince jalapeño (see note 3), dice chives, dice cucumber(s), and dice avocado. Add to the dressing bowl. Gently mix to combine. Season to taste with salt and pepper (I add 1/4 up to 1/2 teaspoon of each).
Chill for 10–15 minutes if time permits, otherwise dig in right away—either straight from the bowl, with crackers, in a sandwich/melt, in a lettuce wrap, or whatever you’d like! Always re-stir leftovers.

Video

Notes

Note 1: Add stone-ground mustard slowly and to taste preference as some brands are more intense than others.

Note 2: For serving: serve on toasted sourdough with mayo and lettuce, serve inside an avocado (leave out the avocado from salad), eat as is, serve with crackers, or serve in a lettuce wrap!

Note 3: You may want to prepare the jalapeño with gloves on (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more jalapeño for a spicier salad; or add slowly if you’re worried about the heat. Wrinkly jalapeños are spicier than smooth jalapeños.

Storage: This salad lasts pretty nicely for about 24 hours (I love making it in the afternoon and enjoying it chilled for dinner). Beyond that, it doesn’t store well. Everything will taste a bit fishy after sitting for a while. Additionally, the avocados begin to break down and brown.

Nutrition