Tuna Salad without Mayo

Course: Main Course

Cuisine: American

Keyword: tuna salad without mayo

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 320kcal

Author: Megan Gilmore

If you're hoping to make tuna salad without mayo, this is the best mayo-free version I've ever tasted. Made with crunchy celery and green onion, it has the perfect amount of crunch. And you'd never guess it's not the classic version just by tasting it. You can stir it together in just 10 minutes for a fast, high-protein lunch!

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Ingredients

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon fine sea salt and ground black pepper
¼ teaspoon ground black pepper
1 celery rib , finely diced
2 green onions , chopped
¼ cup pickle slices , diced
10 ounces canned tuna (no salt) , drained (see notes)

Instructions

In a large bowl, combine the tahini, lemon juice, Dijon mustard, salt, pepper, and 2 tablespoons of water. Stir well, until the mixture looks creamy.
Add the diced celery, green onion, and pickle, then stir again. Then, add in the drained canned tuna. Stir until the mixture looks evenly coated in the dressing.
The tuna salad is ready to serve right away, but the flavor will get even better the longer it marinates, so let it chill in the fridge until you're ready to serve. Store leftovers in an airtight container in the fridge for 3 to 4 days.

Notes

Nutrition information is for half the batch. This is automatically calculated from an online ingredient database, so it's an estimate, not a guarantee.

Tuna Note: I tested this recipe with unsalted Albacore tuna packed in water. If the tuna you use is salted, don't use as much salt as this recipe calls for. You can always add more to taste later!

Tahini Note: I tested this recipe with two different types of tahini: Artisana brand raw tahini and Whole Foods 365 tahini. Both worked well for this recipe (as in, I couldn't taste the tahini at all). Soom brand should also work well. Make sure you enjoy the flavor of the tahini before using it in this recipe. It shouldn't taste "too bitter" or overwhelming.

Nutrition