This Tuna Salad NO Mayo dish starts with olive oil-packed tuna, crisp cucumbers, creamy avocado, and garlicky chives dressed in a grainy mustard vinaigrette. Trust me, you won't miss the mayo here! This salad is fresh, vibrant, and nutritious.
DRESSING: Combine all the dressing ingredients in a medium-sized bowl. Use a whisk to briskly whisk until smooth and emulsified.
TUNA: Thoroughly drain the tuna and add to the bowl right on top of the vinaigrette.
VEGGIES: Finely mince jalapeño (Note 2), dice chives, dice cucumber(s), 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).
SERVE: 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, etc. Always re-stir leftovers.
STORAGE: This salad lasts pretty nicely for about 24 hours (we love making it in the afternoon and enjoying it chilled for dinner). Beyond that, it doesn't store very well (everything will taste a bit fishy after sitting for an extended period of time. Additionally, the avocados begin to break down and brown.)
Note 1: Stone-ground mustard: Add this ingredient slowly and to taste preference as some brands are more intense than others.Note 2: Jalapeños: When preparing the jalapeño, you may want to do this with gloves on (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more of the jalapeño for a spicier salad; or add slowly if you're worried about the heat. Wrinkly jalapeños are going to be spicier than smooth jalapeños.