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A hand holds a fork over a bowl of Mayo-Free Tuna Salad with chopped vegetables. In the background, there is a bowl of round crackers and a small dish of sliced pickled peppers.
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5 from 12 votes

Mayo-Free Tuna Salad

This new take on classic tuna salad swaps mayo for briny vegetables, herbs, and olive oil, making a delicious lunch you can meal prep for the week.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free
Keyword: lunch salads, tuna
Servings: 6 people
Cost: $10

Equipment

  • large mixing bowl
  • Can opener

Ingredients

  • 4 cans Albacore tuna Packed in olive oil
  • ½ cup White or red onion Minced
  • 3 stalks Celery Diced
  • 6 Pepperoncini peppers Sliced thin
  • 2 tbsp Capers Minced
  • ½ cup Parsley Fresh, Chopped
  • 2 tbsp Dijon mustard
  • ½ cup Olive oil Extra virgin
  • ⅓ cup Pepperoncini brine
  • 1 tbsp Red wine vinegar
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper Fresh, cracked

Instructions

  • Combine the tuna and diced vegetables with the olive oil in a mixing bowl.
  • Add the additional dressing ingredients on top.
  • Stir until combined.
  • Enjoy!

Nutrition

Calories: 323kcal | Carbohydrates: 3g | Protein: 28g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 48mg | Sodium: 1157mg | Potassium: 407mg | Fiber: 1g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 2mg
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