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Tuna Salad NO Mayo

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.
Course Main Course, Salad, Side Dish
Cuisine American, Healthy
Keyword Tuna Salad NO Mayo
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 340kcal
Author Chelsea Lords
Cost $7.12



  • 1/4 cup extra virgin olive oil
  • 1 tablespoon stone-ground mustard (Note 1)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon celery seed, optional


  • 1-1/2 tablespoon finely minced & seeded jalapeño, optional (~1 jalapeño)
  • 1/4 cup diced chives
  • 1-1/2 cups diced Persian (or English) cucumber(s)
  • 1 medium ripe avocado, diced
  • 2 cans (5 oz each) tuna packed in olive oil, well-drained
  • Fine sea salt & pepper
  • For serving: serve on toasted sourdough with mayo and lettuce, serve inside an avocado (leave out the avocado from salad), eat as is, serve with crackers, serve in lettuce wrap, etc.


  • 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.


Serving: 1serving | Calories: 340kcal | Carbohydrates: 7g | Protein: 22.1g | Fat: 26g | Cholesterol: 36.1mg | Sodium: 362.5mg | Fiber: 4.3g | Sugar: 1g