Why You’ll Love This Recipe

This tuna salad is a refreshing, high-protein meal that’s light, nutritious, and satisfying — without any mayonnaise. It combines the bright flavors of lemon, crisp crunch of celery and cucumber, and depth from tuna in olive oil. It’s quick to prepare, making it ideal for busy weeknights, meal prep, or a healthy lunch. Plus, it’s naturally low in carbs and easy to adapt by adding or omitting ingredients as you like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cans tuna in olive oil (preferably yellowfin), drained slightly but not completely dry
• 2 medium celery stalks with leaves, finely chopped
• ½ medium red onion, finely chopped
• ½ English cucumber, finely chopped
• ¼ cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard (optional, for extra tang)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)
• 1 teaspoon capers (optional, for a briny kick)

Directions

1. In a large bowl, add the tuna (with a little of the olive oil retained for flavor).
2. Add the chopped celery, red onion, cucumber, and parsley (if using) to the bowl with the tuna.
3. In a separate small bowl, whisk together the fresh lemon juice, extra virgin olive oil, and Dijon mustard (if using).
4. Pour the dressing over the tuna-vegetable mixture. Gently toss until everything is evenly coated.
5. Season with salt and freshly ground black pepper to taste. Add capers if you like a briny note.
6. For the best flavor, cover and chill the salad in the refrigerator for 15–30 minutes before serving (this step is optional but recommended).

Servings and timing

Serves: 4–6
Prep time: About 10 minutes
Chill time (optional): 15–30 minutes
Total time: 25–40 minutes

Variations

• Add chopped fresh herbs like dill or basil for extra freshness.
• Include diced bell pepper, cherry tomatoes, or shredded carrots for more color and texture.
• For a Mediterranean twist, mix in some chopped kalamata olives and a splash of red wine vinegar instead of lemon juice.
• To make it spicier, stir in a pinch of red pepper flakes or a dash of hot sauce.
• For added protein and creaminess, a few tablespoons of crumbled feta or diced avocado can be stirred in just before serving.

Storage/Reheating

Store the tuna salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Because it’s designed as a cold salad, reheating is not recommended — instead, stir well before serving and enjoy cold or at room temperature.

FAQs

How long can I store this tuna salad in the refrigerator?

You can store it for up to 3 days in an airtight container. Because of the olive oil and lemon juice dressing, it keeps quite well.

Can I use tuna in water instead of olive oil tuna?

Yes — though tuna in olive oil adds extra flavor and richness. If using tuna in water, you might want to drizzle in an extra tablespoon of olive oil for better taste and texture.

Is this salad suitable for a low-carb or keto diet?

Yes. It’s naturally low in carbohydrates and high in protein and healthy fats, making it very suitable for low-carb or keto diets.

Can I double the recipe?

Absolutely. Just double all the ingredients, and use a larger bowl for mixing. The dressing proportions and flavor will stay balanced.

Can I prepare this ahead of time for meal prep lunches?

Yes. You can assemble the salad and store it in the fridge in meal-size portions. You may want to wait until serving time to add cucumber or fresh herbs for maximum freshness.

What can I serve with this tuna salad?

It’s great on a bed of mixed greens, over lettuce leaves, stuffed into a hollowed-out tomato or avocado half, or served alongside whole-grain crackers or pita bread.

Can I freeze this salad?

Freezing is not recommended. The vegetables (especially cucumber and celery) will become watery and lose their texture when thawed.

My salad tastes a bit bland — how can I make it more flavorful?

You can add more lemon juice, a little extra olive oil, a pinch of salt and pepper, or toss in optional ingredients like capers, fresh herbs, or olives to boost flavor.

Is there a substitute for red onion if I don’t like it?

Yes. You could use finely chopped green onion (scallion), shallot, or even leave out the onion entirely if preferred.

Can I make this salad spicier or more savory?

Yes — for a spicier version, add red pepper flakes or a dash of hot sauce. For more savory depth, consider a small splash of soy sauce or a few dashes of Worcestershire sauce (if diet permits).

Conclusion

This no-mayo tuna salad is a simple, healthy, and versatile dish that’s quick to prepare and full of flavor. Whether you’re looking for a high-protein lunch, a light dinner, or a dish to meal-prep for the week, this salad delivers. With fresh vegetables, zesty lemon dressing, and the option to customize with herbs or extras, it’s a go-to recipe that’s sure to satisfy.

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