Tuna Salad NO Mayo made with olive oil-packed tuna, crisp cucumbers, creamy avocado, and chives in a grainy mustard vinaigrette. Fresh, vibrant, and you won’t miss the mayo!
Author’s Note
So Good, You’ll Forget About the Mayo!
Don’t get me wrong, I’m a big fan of mayo. And honestly, I love a good mayo-filled tuna salad. But sometimes, I’m craving something a little lighter and fresher. That’s where this salad comes in, and I can’t get enough of it!
It has all the right textures and the best lemon Dijon vinaigrette that ties everything together. My husband loves it in a sandwich on toasted sourdough with mayo (ha!), greens, and tomatoes. My kids go for it with crackers, and I like it best straight out of the bowl!
Ingredients In Tuna Salad No Mayo
A few ingredients worth diving into:
| Star Ingredient | Quick Tip |
|---|---|
| Olive-Oil Tuna | Drain the can over a bowl and save a spoonful of that flavorful oil—it whisks right into the vinaigrette. |
| Ripe Avocado | Press near the stem; a slight give means it’s perfect. Dice, then splash with lemon to keep that bright green. |
| English/Persian Cucumbers | Thin skin and tiny seeds mean no peeling and less water. Pat dry after dicing for extra crunch. |
| Stone-Ground Mustard | Coarse seeds add pop and depth. Start with 1 tsp, taste, and add more if you love it. |
Why I Skip The Mayo In This:
This lemon-Dijon dressing holds everything together like mayo and adds flavor, but it’s lighter and lets the tuna stand out.
What’s Inside the Vinaigrette:
- Extra-virgin olive oil
- Fresh lemon juice
- Red-wine vinegar
- Dijon & stone-ground mustard
- Pinch of celery seed, salt, and pepper
| 2 Tbsp Regular Mayo | 2 Tbsp Lemon-Dijon Vinaigrette | |
|---|---|---|
| Calories | ~200 kcal | ~110 kcal |
Quick Tip
For this no mayo Tuna Salad, I recommend using a canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor.
Variations
Tuna Salad, Your Way!
- Mediterranean: Swap chives for parsley, add olives & capers.
- Spicy Southwest: Add roasted corn, black beans, lime juice, chipotle flakes.
- Greek Yogurt Creamy: Stir 2 tablespoons Greek yogurt into half the batch for a creamier effect without the mayo.
Storage
Tuna Salad No Mayo Meal Prep
- Pack in 8-ounce glass jars, layer vinaigrette at the bottom, tuna on top.
- Keep avocado half intact until morning of serving. Best enjoyed within 2-3 days.
More Tuna Recipes:
Tuna Salad NO Mayo
Video
Equipment
Ingredients
- 1/4 cup olive oil
- 1 tablespoon stone-ground mustard see note 1
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1/8 teaspoon celery seed optional
- 1-1/2 tablespoons seeded and minced jalapeño optional, 1 jalapeño
- 1/4 cup diced fresh chives
- 1-1/2 cups diced Persian cucumber or English cucumber
- 1 medium ripe avocado diced
- 2 (5-ounce) cans tuna in olive oil well-drained
- Salt and pepper
- Serving suggestions see note 2
Instructions
- Combine all dressing ingredients in a medium bowl. Use a whisk to briskly whisk until smooth and emulsified.
- Thoroughly drain the tuna and add to the bowl on top of the vinaigrette.
- Finely mince jalapeño (see note 3), dice chives, dice cucumber(s), and dice avocado. Add to the dressing bowl. Gently mix to combine. Season to taste with salt and pepper (I add 1/4 up to 1/2 teaspoon of each).
- Chill for 10–15 minutes if time permits, otherwise dig in right away—either straight from the bowl, with crackers, in a sandwich/melt, in a lettuce wrap, or whatever you’d like! Always re-stir leftovers.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Troubleshooting FAQ
- Too watery? Pat cucumbers dry.
- Tastes bland? Add a pinch of sea salt, then lemon.
- Need extra creaminess? Mash half the avocado before stirring.
This is my mother’s favorite. She’s not back to school (lol), but she always asks me to make this. I use one can of tuna in oil and the other in water and that work well!
Haha, so thrilled to hear this! Thanks Stephanie! 🙂