This delicious and easy no mayo tuna salad is a perfect quick and healthy meal. Fresh and nutritious, this will be your new go-to lunch.
A Store-cupboard Salad
I always have some tinned tuna hiding in my cupboard. It’s just the perfect shelf-stable ingredient – there are so many different meals you can make using a humble can of tuna. In fact, this a true storecupboard recipe for me. It’s a collection of ingredients I almost always have in my fridge or pantry, tossed together to make a healthy, delicious and super quick meal.
Make sure you are buying good-quality tinned tuna – ideally a brand that is MSC Certified. I prefer to use tuna canned in spring water over oil- I find the fish is tender and flakier. Tuna in brine would be my second choice, but be careful when seasoning your dressing if you’re using this as brine contains more salt.
Fresh or Dried Herbs?
I prefer to use fresh, but don’t always have that to hand. In this recipe, dried is fine – just reduce the amount by half. I’d also recommend having a stock of chopped fresh herbs in the freezer – most supermarkets now sell handy frozen, pre-chopped basic herbs like parsley, basil and coriander. Of course, nothing beats fresh, but the frozen ones I’ve tried are a great back-up option.
How to Prepare this Mediterranean Inspired Tuna Salad
Gather your ingredients. Drain and rinse the butter beans in a colander under the tap. Slice the onion and cut the tomatoes and cucumber into bite-sized pieces. Drain any excess liquid from the tin of tuna.
To make the dressing, combine olive oil, lemon juice, a minced garlic clove, Dijon mustard and some freshly chopped parsley in a large bowl. Whisk to combine and add some salt and pepper to taste.
Add the tuna to the bowl and use a fork to break up the tuna as you mix it with the dressing. Then add the beans and vegetables and toss everything together. Serve over some fresh salad leaves and garnish with some extra chopped parsley, if you wish.
Customise your No Mayo Tuna Salad
- You can swap out the tomatoes and cucumbers for whatever you have in the fridge – peppers, radish, beetroot or thinly sliced carrot sticks all work well. I’ve even added some chopped cornichons or gherkins before.
- Looking for something a little more substantial? Mix in some cooked orzo or farafelle for a delicious and filling pasta salad. Quiona or even rice are also delicious additions. This also makes a great packed lunch perfect for taking to work or school.
- I’ve used butter beans (lima beans to my American friends) but any white bean would work, or even canned chickpeas. If you want to omit the beans, try swapping them for couscous or bulgar wheat
Looking for another easy salad? Why not try-
- Tomato & Mozzarella Salad
- Caesar Salad with Easy Homemade Dressing
- Tuna Steaks with Sweet Potato & Pomegranate Salad.
- And make sure you check out my post on home to make the best Chopped Salad.
I hope you enjoy this Tuna Salad! Please rate the recipe and leave me a comment if you try it.
Easy No Mayo Tuna Salad
- Large Mixing Bowl
- 145 grams tin of tuna MSC Certified
- 400 grams tin of butter beans drained and rinsed
- 1 red onion sliced
- 180 grams tomatoes, diced about 3 medium tomatoes
- 180 grams cucumber, diced approx ½ a cucumber
- 90 grams salad leaves
For the Dressing
- 3 tbsp olive oil Reduce to 2tbsp if you are using Tuna in Oil
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley or 1tbsp dried
- 1 garlic clove minced
- ¼ tsp Dijon Mustard or mustard powder
- Salt and Pepper to taste
- Mix the dressing ingredients in a large bowl and season to taste.
- Drain the excess water from the tin of tuna and add to to the dressing. Mix to combine using a fork to break up the tuna.
- Drain and rinse the butter beans in a colander. Add these to the bowl with the tuna.
- Add the red onion, diced tomato and cucumber to the bowl and mix well.
- Split the salad leaves in two bowls, and serve the tuna salad over the top. Sprinkle with a little extra parsley if desired.
This recipe is linked up to CookBlogShare