tuna salad without mayo in a serving bowl with two forks

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

closeup of no mayo tuna salad

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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.

Tuna, carrots, green onion, red bell pepper and celery in a bowl.
Dressing being pored over ingredients in a bowl.

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.

healthy tuna salad in a serving bowl over a striped napkin

FAQs and tips for making the best tuna salad

  • Can you eat canned tuna raw? You can definitely eat canned tuna without heating it. Tuna is cooked before it’s canned so it really isn’t possibly to eat raw canned tuna.
  • Is canned tuna healthy? Absolutely! Everything is healthy in moderation, but tuna is a lean protein and works in many different recipes, so it’s a great choice for a healthy meal. Since it’s a large fish, it tends to be high in mercury, so you should be cautious not to eat too much, too often.
  • What can I mix with tuna instead of mayo? Instead of using mayonnaise in your tuna salad, you can use a simple olive oil based dressing like this one that uses lemon juice and Dijon mustard.
  • What can you eat tuna with besides bread? You can serve this tuna salad recipe on a bed of lettuce, in a tortilla wrap, on your favorite bun, or even in a lettuce wrap.
tuna salad sandwich on whole wheat bread on a plate with a fork and parsley garnish
tuna salad without mayo in a serving bowl with two forks
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4.80 from 15 votes

Healthy Tuna Salad Recipe

By: Melissa Belanger
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.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
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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.

Nutrition

Calories: 129kcal, Carbohydrates: 2g, Protein: 9g, Fat: 10g, Trans Fat: 0.002g, Cholesterol: 15mg, Sodium: 228mg, Fiber: 1g, Sugar: 1g, Vitamin C: 18mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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4.80 from 15 votes

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Recipe Rating




47 Comments

  1. Vucki says:

    5 stars
    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.

    Reply
    1. Melissa Belanger says:

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

      Reply
  2. Nora says:

    5 stars
    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.

    Reply
  3. eric L says:

    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!

    Reply
  4. Ariana says:

    4 stars
    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!

    Reply
  5. Julia says:

    5 stars
    My absolute favorite tuna salad recipe I’ve ever had. SO fresh and delicious! A++++ Thank you!!

    Reply
  6. Jennifer says:

    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.

    Reply
  7. Patti says:

    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.

    Reply