
Healthy Tuna Salad Recipe (No Mayo Tuna Salad)
This healthy tuna salad recipe is made with no mayo, but it’s still full of flavor. It’s dairy free, paleo friendly and super easy to make. Serve it as a sandwich or in a lettuce wrap for a great heart healthy lunch. Makes about 8 servings.

Why I love healthy tuna salad
Just before Marc and I went to Thailand, we took the train to Almaty. It was a long ride. We needed food, but I wanted to be careful not to bring anything that would spoil.
This no mayo tuna salad was the perfect option – protein to keep us full and an oil-based dressing to bring the flavor. Plus, it stayed pretty cold in a our makeshift cooler (i.e. a tote bag with frozen water bottles in it). We’re so classy when we take the train.
There really isn’t much else to say about this. It’s just healthy tuna salad without mayo, which is very similar to my chicken salad without mayo, and it’s just as delicious.
If you like this recipe, you have to try this chicken salad with grapes, and my mediterranean chickpea salad and these tuna cakes. Or try this classic shrimp macaroni salad, it’s always a hit.
Searching for something to serve with this tuna salad? We love serving it with these recipes: Mojito fruit salad / Creamy vegetable soup / Instant pot baked beans / Rose sangria

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Ingredients & substitutions
- Canned tuna – You can use your favorite tuna, we used light tuna for this recipe, but both will do just fine. Albacore tends to have a firmer texture and more mild flavor. Light tuna has a softer texture and stronger flavor, and typically available as chunks or flakes. If you prefer a less fishy taste then Albacore will be a good choice.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.


The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make tuna salad without mayo
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, herbs and salt. Set aside.
Combine the ingredients. Place the tuna in a large mixing bowl and use a fok to flake apart any large chunks of tuna. Add the celery, carrots, onion, and bell pepper, giving everything a quick stir to combine.
Mix the salad. Pour the dressing into the mixing bowl and mix with a fork until the salad is well combined and dressing is distributed evenly. Adjust salt and pepper to taste before serving.

FAQs and tips for making the best tuna salad


Ingredients
- 4 5- ounce cans tuna (drained)
- 2 stalks celery (thinly sliced)
- 1 carrot (shredded)
- 1/4 cup sliced green onion (or chopped onion)
- 1/2 red bell pepper (diced (about 1/4 cup))
- 1/4 cup olive oil
- Juice of 1 lemon (2-3 tablespoons)
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 teaspoon coarse salt
- Black pepper (to taste)
Instructions
- In a large bowl, flake the tuna with a fork.
- Add celery, carrot, onion and bell pepper.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard and parsley. Pour dressing into salad and stir to combine.
- Adjust seasoning with salt and pepper to taste.