No-Mayo Tuna Salad Recipe
Cutting the mayonnaise not only slices the fat and calories significantly and gives the dish more nutritional value, it also highlights the taste of the tuna; why muck it up by hiding it under all that fat?
In place of the mayo I use some Dijon mustard and lemon juice, and I always throw in some fresh veggies or crisp fruit to give the salad some texture.
Added plus: This is super easy to put together and can be made in advance. I usually make a large serving of it and keep it in an airtight container in the fridge for me and husband to eat for lunch throughout the week. Yum.
No-Mayo Tuna Salad Recipe (makes 6-8 servings)
- 4 cans canned tuna in water
- 4 carrots, peeled and diced
- 2 celery stalks, diced
- Juice of 1 1/2 lemons
- 1 TB Dijon mustard
- Salt and pepper to taste
– Drain tuna.
– Add lemon juice, carrots, celery, mustard, and salt and pepper to taste.
– Serve over salad or in a lettuce wrap. Yum.