Creamy, not fishy, and mayo-free? Yes please. I’m writing this as I dig into this healthy tuna salad over brown rice crackers and an avocado salad. Side note: This might just be the perfect pairing. Anyway, I’m a big fan of tuna for lunch, especially when it doesn’t have mayo. Why tuna? It’s healthy, it’s easy, and it’s a versatile way to get your protein in. You can put it over this Garlicky Kale Salad, a sweet potato, this Refreshing Israeli Salad, and even steamed veggies. You name it. The ideal scoop of tuna takes some playing around with before it’s truly perfect. You might need a bit more yogurt, or to add in a little dill. In my experience with making tuna salad I recommend choosing a high quality tuna to avoid fishiness and using a generous amount of greek yogurt to cream it up. Do what works for you on this one and don’t be afraid to play around. You can’t go wrong with these ingredients and tweaking is your friend here. Be sure to tag your recipe with #TheWholeTara on Instagram, so I can see what you’re cooking up and feature my faves!
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- 2, 4 oz cans Albacore Tuna
- ¼ Avocado
- ½ cup Greek Yogurt
- 1 stalk Celery, chopped
- ½ Red Onion, chopped
- ½ Lemon, squeezed
- ¼ tsp Salt
- ¼ tsp Pepper
- In a bowl, mash the drained tuna and avocado together.
- Add the greek yogurt, lemon, salt, and pepper and continue mixing.
- Fold in the celery and red onion.
- Taste and adjust any necessary ingredients, and serve cold over salad, sweet potato, or veggies.
Have you ever tried tuna without mayonnaise? Comment below! 🙂