No Mayo Healthy Tuna Salad

As a busy woman  I am always looking for quick and easy meal options that are healthy and satisfying. One of my go-to dishes is this delicious and refreshing tuna and veggie salad with a zesty dressing.

Not only is this salad incredibly easy to make, but it’s also loaded with protein and packed with flavor. And the best part? It doesn’t contain any mayonnaise, which makes it a great option for those who are looking for a healthier alternative to traditional tuna salad.

To make this salad, you will need just a few simple ingredients that you probably already have on hand, including canned tuna, celery, carrot, red onion, red bell pepper, extra-virgin olive oil, lemon juice, soy sauce, Dijon mustard, salt, and black pepper.

To start, use a fork to flake the tuna into small pieces and add it to a large mixing bowl. Then, add the thinly sliced celery, grated carrot, diced red onion, and diced red bell pepper to the bowl and stir gently.

Next, in a small bowl, whisk together the extra-virgin olive oil, lemon juice, soy sauce, and Dijon mustard until well combined. Pour the dressing over the tuna and veggie mixture and toss gently to coat. Finally, season with salt and black pepper to taste.

You can serve this salad chilled or at room temperature, making it a great option for picnics, potlucks, or weekday lunches. And if you’re feeling adventurous, you can even experiment with different veggies and seasonings to make this salad your own.

No Mayo Healthy Tuna Salad

Prep Time 10 minutes
Cook Time 0 minutes
Course Salad
Cuisine American
Servings 3
...

Ingredients
  

  • 3 cans of tuna drained
  • 2 stalks of celery thinly sliced
  • 1 carrot grated
  • 1/4 cup of finely diced red onion
  • 1/2 red bell pepper diced
  • 1/3 to 1/2 cup of extra-virgin olive oil
  • 2 to 3 tablespoons of freshly squeezed lemon juice from one lemon
  • 2 tablespoons of low-sodium soy sauce
  • 1 tablespoon of Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions
 

  • In a large mixing bowl, use a fork to flake the tuna into small pieces.
  • Add the celery, grated carrot, diced red onion, and red bell pepper to the bowl and stir gently.
  • In a small bowl, whisk together the extra-virgin olive oil, lemon juice, soy sauce, and Dijon mustard until well combined.
  • Pour the dressing over the tuna and veggie mixture and toss gently to coat.
  • Season with salt and freshly ground black pepper to taste.
  • Serve chilled or at room temperature.
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