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    1. Sooo yummy! I was looking for a healthy option for tuna salad minus the mayo and this did the trick. I had mine with lettuce wraps for a quick lunch. Will be my go to from now on.

  1. I am totally going to try this and I can’t wait!! I need to spice up my packed lunches a little bit and this seems like the perfectly, easy way to do that!

  2. Made this tonight as a part of a light no-cook supper for our first 80+ degree day. Delicious salad. Even the wife (who won’t touch salad of any kind) raved about it.

  3. Thanks for the no mayo recipe, simple which is what I need as a useless cook, and the mayo is bad for the cholesterol so I’m glad it’s no there! Delicious ^_^

  4. I made this last night and it was a huge hit. I’m a beginner cook and this was so easy to make! I didn’t add the lemon but it was still great.

  5. I made this last night for my lunch today. I’m on day 25 of my first Whole30, and I just did not have it in me to make homemade mayonnaise last night. I also did not feel like cooking. This recipe was pretty easy to follow. I used rainbow carrots instead of the veggies you suggested, but everything else was the same. It was pretty great. 🙂

  6. The pictures look delicious, but the recipe is ‘broken’ – the ingredients list looks like the instructions for another recipe? Would love to have the ingredients, please! 🙂

      1. Too many ingredients that I don’t have. I guess I’m stuck with Mayo. Only (one) ingredient besides the tuna.

  7. I’ll be honest and say that I was a little skeptical of a no-mayo tuna salad, but I’m really trying to eat healthy, so I thought I’d give it a try. Wow! It is delicious! My husband and I agree this will be our new go-to tuna salad recipe! Thank you for an easy, healthy meal!

  8. Perfectly met my goal of no mayo for a reception where the finger food would be on a table. I didn’t have to worry about how long the food was left out! Gobbled up. I rolled up the tuna salad in tortilla shells and cut them into 1 1/2 inch wide roll-ups, secured them with a toothpick, and placed them in standard cupcake papers. Very festive and easy to handle.

    1. That’s genius! Thanks so much for sharing this awesome tip! I love it, and I’m glad you liked the recipe.

  9. I made this this morning for my husband’s lunch, he hasn’t tried it yet but I loved it! I may tweak it in the future, it tasted heavy on the soy a bit. I might also try a bit of lemongrass, we grow it and I love using our garden in the kitchen. It is definitely going on our repeat list.

  10. I added some finely chopped zucchini, used 1 can tuna, 2 green onions instead of regular onion and 1 soup spoon of rinsed capers – this was a perfect lunch served over some shredded power greens – seriously restaurant, spa quality!

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  12. Made this for hubby’s & my lunch today… At first he said he “wasn’t sure about how he felt toward it”—he likes things to just be a certain way, n he’s never eaten no-mayo tuna salad….
    After a few cautious bites, he went back for seconds! He even said it would be good with a bit of ginger—hadn’t thought of that, but think I’ll try next time.
    Definitely making this again!

  13. I think the calorie count is off, or the amount of servings. The entire recipe is probably not more the 700 calories, so this looks like the servings should be closer to 3, not 6.

  14. Thinking about making this tuna spread to fill a half slice of provolone cheese, rolled into a cornucopia, as an appetizer for an outdoor party.

  15. I enjoyed the recipe but the nutrition panel does not define a “serving” in terms of mass or volume (grams, ounces, or cups, tablespoons, etc.).

  16. Kind of a funny move. This recipe removes the Mayo, but then adds back 4 of Mayo’s 5 ingredients: Oil, Mustard, Lemon Juice, and Salt. So really the only thing removed was the most nutritious part of the mayo? All the fat, leave out the protein?

    1. Great for folks who can’t have eggs or have to make their own mayo and looking for an alternative (I’m in the latter camp–all the mayo at our local stores contains nightshade or corn derivatives).

    2. The tuna has plenty of protein. Olive oil is a much healthier oil than soybean oil, which is the predominant oil in most commercial mayonnaises.

  17. Absolutely amazing. I’ve done away with mayo for some time and haven’t been eating my egg & tuna salad in which I love so I googled a recipe and this came up. I added a little bit of extra stuff in there but it’s absolutely an amazing recipe.

  18. I love this recipe! I’ve made it many times and I was just going to make it again when I realized we don’t have any olive oil. Do you think avocado oil would be ok as a substitute?

    1. I think it would work just fine. There will be a tiny flavor change, but it won’t be a bad one.

  19. This looks delicious! I plan on making it tomorrow for lunches for the week ahead. How long will the salad last in the fridge? Thank you!

  20. Absolutely brilliant especially as I just received a stent after a blocked artery
    As healthy and tasty as it is a quarter of a cup sounds like a lot of olive oil
    But it’s on point for a clean fresh taste.And of course vastly healthier than mayo by comparison.
    Take a bow and thanks for a delightful meal

  21. Love the no mayo tuna recipe and have made it several times. However, now that my wife and I are on the keto diet we need nutrition information. It is not included on the page we have. Will you kindly provide the nutritional breakdown for us. Thanks, John & Ophelia

  22. Hi
    Sounds Great!
    What type of Tuna do you use?
    Solid White in water or Chunk Light in water?
    Thank you & look forward to hearing from you .

  23. Super delicious, and I love that it’s dairy free, but can there be more clarity on the nutritional facts? How much of a serving is 198 cals? 1/2 cup? 1 cup?

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