Healthy Tuna Salad without Mayo

A bowl of tuna salad without mayo with a fork.

This flavorful, healthy tuna salad without mayo uses celery, Dijon mustard, lemon juice, fresh herbs, and extra virgin olive oil to create a super flavorful dish. You can make this tuna salad creamy with Greek yogurt, or keep it dairy-free!

5 from 112 votes

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Course: Lunch, Snack

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 158kcal

Equipment

Ingredients

Tuna Salad

2 cans tuna 5 ounces each, oil-packed or water-packed
2 tablespoons olive oil extra virgin
¼ cup red onion sliced thin, about ¼ of an onion
4 tablespoons lemon juice or to taste
2 stalks celery finely chopped
¼ cup fresh dill picked from the hard stem and roughly chopped or torn into pieces
¼ cup fresh parsley picked from the hard stem and roughly chopped or torn into pieces
kosher salt and black pepper to taste

Optional

2 tablespoons Greek yogurt or to taste
2 teaspoons dijon mustard optional
2 tablespoons capers or chopped cornichons

Instructions

Add the onion to a bowl and drizzle the lemon juice over. Let sit for a few minutes to let the flavor absorb.
Add the tuna, celery, olive oil, herbs, dijon, salt and pepper, and Greek yogurt if using, to the bowl. Mix thoroughly and taste for seasoning.
If using capers or cornichons, sprinkle over the top of the finished tuna salad. Serve.

Notes

General

1 can of tuna can be used for 1 to 2 people, depending on appetites.
Approximate calories are based on half of a can of tuna per person and include the option for Greek yogurt, dijon, and capers.

Storage

This tuna salad is best stored in the fridge in an airtight container for up to 3 to 5 days.
Be sure to move to the fridge within 2 hours.
I do not recommend you freeze tuna salad.

Nutrition