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A bright bowl of Mediterranean tuna salad with red onions, celery, and fresh parsley in a lemon vinaigrette.
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Tuna Salad Without Mayo

Prep Time10 minutes
Total Time10 minutes
Servings: 2 servings
Calories: 210kcal

Ingredients

  • 10 oz canned tuna, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery , finely diced
  • 2 tablespoons fresh flat-leaf parsley, minced
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cracked black pepper

Instructions

  • Drain the liquid from the canned tuna and transfer the solids to a stainless steel mixing bowl.
  • Use a fork to flake the tuna into consistent, small-sized pieces.
  • In a separate small whisking bowl, combine the extra virgin olive oil, lemon juice, and Dijon mustard, whisking until a stable emulsion is formed.
  • Incorporate the diced red onion, diced celery, and minced parsley into the bowl with the tuna.
  • Pour the vinaigrette over the tuna mixture and toss with a spatula to ensure even distribution.
  • Season with salt and black pepper according to the specified measurements.
  • Serve immediately or store in an airtight container at or below 40 degrees Fahrenheit (4 degrees Celsius).