A different spin on the classic tuna salad, this no mayo tuna salad won't disappoint! It's made with healthy ingredients including canned tuna, avocado, cucumber, red onion and olive oil. You can whip this up in no time and it tastes delicious. Serve in a sandwich, wrap, with crackers or on a bed of greens!

Spring is basically here and in the kitchen, I'm moving away from cozy, warm comfort foods. It's time for fresh flavors and crunchy vegetables!
This tuna salad is my fall-back for a healthy lunch when I don't have leftovers or another plan. I always have these ingredients stocked and it's so easy to make.
It's so good in a sandwich with fresh sourdough bread, or in a wrap with homemade sprouted wheat tortillas, but there are lots of different ways to eat it if you get creative.
This one's also great to make ahead of time and store in the fridge for when you need it.
All the ingredients are so nutritious too, it's just a great go-to meal.
Can You Make Tuna Salad Without Mayonnaise?
In traditional tuna salad, mayonnaise is a key ingredient, but it doesn't have to be! If you want a similar creamy result, you can use greek yogurt or mashed avocado in place of mayonnaise in your favorite tuna salad recipe. However, this recipe is a little different, but I know you're going to love it!
Healthy No Mayo Tuna Salad
This recipe is very simple and made with nutritious, whole-food ingredients.
Tuna - Any kind will do. The most common canned tuna are skipjack, albacore and yellowfin. Skipjack tuna (usually labelled as "light tuna") is a smaller variety and therefore usually has lower mercury levels than yellowfin and albacore tuna (which are still okay to eat). It also has a stronger flavor than white tuna. If it's available, I usually go for skipjack for these reasons, but there isn't a huge difference. I also prefer the kind packed in water.
Tuna fish is a great source of protein, omega 3 fatty acids and other vitamins and minerals, including selenium, vitamin D and iodine.
Avocado - Ripe avocado adds a wonderfully creamy texture to this tuna salad. It's full of healthy fats and fiber, plus many vitamins and minerals including many B vitamins, Vitamin K, Vitamin C and copper. This fruit is great for the digestive system, the heart, and for fighting inflammation in the body.
Cucumber - Adds some crunch to this healthy tuna salad recipe. Cucumbers are high in Vitamin K and contain a decent amount of other vitamins and minerals as well.
Red onion - Adds a beautiful pop of red color to this salad and some nice crunch and flavor. Onions are nutrient-dense and high in antioxidants, which protect your cells from free radicals (which can cause cancer).
Olive oil - Healthy fats are so essential for many of the body's processes and for absorbing fat-soluble vitamins. Olive oil is rich in healthy fats and antioxidants. That's why I don't hold back in this recipe! It can also reduce inflammation, decreasing the chances of many diseases. Opt for cold-pressed extra virgin olive oil if you can.
Lemon juice - Adds bright flavor to the salad.
Salt, pepper and garlic powder - For flavor, of course!
Ways to Eat No Mayo Tuna Salad
Of course, tuna salad sandwiches (with homemade sourdough bread) will always be a hit, but there are many other great ways you can enjoy tuna salad! Here are some ideas:
- In lettuce wraps
- In wraps with homemade tortillas - add some chopped lettuce or spinach for extra crunch and nutrition
- On a bed of greens (make it a real salad!) - add more veggies like diced tomatoes or red pepper to amp it up
- With whole grain crackers
- On cucumber rounds (for a snack or appetizer)
- On toast with cheese on top (tuna melt style)
Tips for Making No Mayo Tuna Salad
- Rinsing the red onions in a sieve after dicing gives them a more mellow flavor. If you're not into intense onion flavor, try that! If you don't have fresh onions, you can add onion powder to taste.
- You can add some diced pickles or replace the cucumber with pickles. I've done both and it works great. Red bell pepper and fresh parsley are also a nice addition!
- Fresh lemon juice is always best, but bottled lemon juice works fine as well. You could also add some lemon zest if you want to wake up the taste buds with some extra bright flavor!
Tools You May Need
How to Make No Mayo Tuna Salad
Ingredients:
- 2 cans of tuna, drained (can be flaked light or chunk light tuna) - 170g (net)/120g (drained) each
- 1 avocado, ripe and diced
- 1-inch length of cucumber, diced
- ½ small red onion, finely diced
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions:
Add all ingredients to a mixing bowl and stir gently until combined. Taste and adjust seasonings if necessary.
Enjoy in a sandwich, lettuce wrap, with crackers and many other ways!
This amount will fill 3-4 sandwiches.
How to Store No Mayo Tuna Salad
Leftover tuna salad can be stored in an airtight container in the fridge for up to 4 days.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Main Dishes
- Oven Baked BBQ Beef Short Ribs
- Sausage and Veggie Foil Packet Dinner
- No Bake Shepherd's Pie
- Spaghetti Squash with Meat Sauce
- Grilled Salmon Burgers
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📖 Recipe
No Mayo Tuna Salad
A different spin on the classic tuna salad, this no mayo tuna salad won't disappoint! It's made with healthy ingredients, you can whip this up in no time and it tastes delicious. Serve in a sandwich, wrap, with crackers or on a bed of greens!
Ingredients
- 2 cans of tuna, drained (can be flaked light or chunk light tuna) - 170g (net)/120g (drained) each
- 1 avocado, ripe and diced
- 1-inch length of cucumber, diced
- ½ small red onion, finely diced
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Add all ingredients to a mixing bowl and stir gently until combined. Taste and adjust seasonings if necessary.
- Enjoy in a sandwich, lettuce wrap, with crackers and many other ways!
Notes
Leftover tuna salad can be stored in an airtight container in the fridge for up to 4 days.
This amount will fill 3-4 sandwiches.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 20mgSodium: 319mgCarbohydrates: 6gFiber: 4gSugar: 1gProtein: 14g
This nutrient calculation is done by an automated calculator and may not be accurate.
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