Healthy No-Mayo Canned Tuna Salad Recipe – Easy and Delicious
This delicious, Healthy, No-Mayo Canned Tuna Salad Recipe is perfect for lunch prep! It’s full of chopped veggies, a tangy Honey Dijon Mustard Vinaigrette, and satisfyingly crunchy. We love this Mediterranean Tuna Fish Salad served over a bed of lettuce, stuffed into pita bread, or eaten alone with crackers. It’s also lovely served as an open-face tuna melt with melted cheese.
- Prep Time: 10 Minutes
- Cook Time: 2 Minutes
- Total Time: 12 Minutes
- Yield: 6 1x
- Category: Lunch
- Method: Salad
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
Units
Scale
- Canned Tuna- 2 Cans drained – We used Solid White Albacore Tuna
- Bell Peppers – 1 Cup diced – Red or Yellow
- Red Onion – 1/2 Onion Fine Dice
- English Cucumber Medium Dice- 1 Cup deseeded
- Shredded Carrots – 2 cups
- Crunchy Celery – 2 cups small dice
- Garbanzo Beans – 1 can drained
- Dijon Mustard – 1 Tablespoon
- Fresh Lemon Juice – Juice of half a Lemon
- Honey
- Extra Virgin Olive Oil – 1/3 cup
- Sea Salt – 10 Turns of a Sea Salt Mill or 1/2 Teaspoon
- Ground Black Pepper – 1 Teaspoon
Instructions
- Prepare the Honey Mustard Vinaigrette by placing Mustard, Honey, Lemon Juice, and Olive Oil in a small bowl. Whisk until smooth. Add salt and pepper and set aside. I recommend doubling the Mustard Vinaigrette recipe so you have additional depending on how moist you like your tuna salad. Add an additional tablespoon of honey to the Vinaigrette if you like a sweeter salad dressing.
- Chop the Celery, Onion, and Bell Pepper into fine dice. Either shred the carrots or use bagged shredded carrots. De-seed a cucumber and cut into a medium dice.
- Drain and rinse a can of Garbanzo Beans.
- Drain two cans of Albacore Tuna Fish.
- Add Tuna and all the veggies to a large bowl. Add Garbanzo Beans. Pour dressing over the salad and mix until thoroughly combined.