No Mayo Marinated Tuna Salad
Transform your tuna salad game with this vibrant and healthy No Mayo Marinated Tuna Salad! Bursting with fresh Mediterranean-inspired flavors, this dish swaps out traditional mayonnaise for a zesty marinade made with extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic. Packed with crunchy celery, juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives, every bite is a refreshing combination of textures and tastes. Perfectly seasoned with fresh parsley, salt, and pepper, this salad is light yet satisfying, making it an ideal option for lunch, dinner, or meal prep. Serve it chilled over a bed of mixed greens or enjoy it on its own for a protein-packed, 15-minute meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.25 cup Red onion (finely diced)
- 0.5 cup Celery (finely chopped)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Cucumber (diced)
- 0.25 cup Kalamata olives (sliced)
- 2 tablespoons Parsley (freshly chopped)
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Mixed greens or lettuce (optional, for serving)
Instructions
Open the canned tuna and drain off the water completely. Transfer the tuna into a large mixing bowl and gently flake it with a fork to separate it into smaller pieces.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to create the marinade.
Pour the marinade over the tuna and toss gently to coat evenly. Set aside to allow the flavors to meld while preparing the vegetables.
Add the diced red onion, chopped celery, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and freshly chopped parsley into the tuna mixture.
Gently mix all the ingredients until combined, taking care not to break apart the tuna chunks too much.
Taste the tuna salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Chill the tuna salad in the refrigerator for 10-15 minutes before serving to allow the flavors to meld further. (Optional, but recommended.)
Serve the tuna salad on a bed of mixed greens or lettuce for a complete meal, or enjoy it as-is.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
