No Mayo Tuna Salad (AKA Not Yo Mama's Tuna Salad)

A good tuna salad is such a treat. 

But this isn’t just any tuna salad and it certainly isn’t  yo mama's tuna salad.  It's one that is crunchy (hi almonds and celery), bright, herby and bursting with briny flavors from the pepperoncini.  It's not slicked in inflammatory vegetable oil laden mayonnaise either.  Instead it's tossed with olive oil, lemon and Dijon mustard to dress it up in a way that tastes delicious and happens to be a lot more health supportive and anti-inflammatory.   It’s the perfect meal prep recipe for lunches but could always be served as a zero cook dinner for those busy nights!

Best ways to serve tuna salad

While it is super delicious served open face on a slice of toasted sourdough, it can also be served a lot of other ways.  Served atop some butter lettuce or greens would be delicious, or scooped up with some crunchy seed crackers and veggie crudité is real nice. 

How many servings of fatty fish should you get per week?

Aiming to eat fatty fish 3 times a week is a great way to increase the Omega 3s in your diet and consequently reap their anti-inflammatory health benefits.

But….sometimes it can be hard to eat seafood 3 x per week because you don’t exactly want fresh seafood  sitting in the fridge for days at a time and canned/frozen seafood options can seem somewhat limited. 

Something that I find works great to solve this problem is always buying fresh fish when I go grocery shopping and eating it that night (or the following day) for 1 serving (hello sriracha salmon and salmon burgers).  Then to get the other 2 servings of fish without having to go back to the grocery store, a good option is to turn to canned tuna, which can be meal prepped for 2 meals.  There you go! That’s one way to get  3 servings per week of fatty fish to increase the amount of omega 3s in your diet.  Another way would be to batch cook some anchovy rich Caesar dressing to get another solid source of omega 3s, or defrosting a frozen salmon burger patty you made weeks earlier.

No Mayo Tuna Salad for Meal Prephttps://youtu.be/8jPjPoK6FFUHow to make deliciously different omega-3 rich no-mayo tuna salad for meal prep.

Print

No Mayo Tuna Salad

Yield: 4

Author: Smitten Kitchen, slightly modified by Marissa Mather

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 18-20 ounces canned tuna, packed in water, drained
• 4 Scallions, washed, trimmed and chopped fine
• 12 pepperoncini peppers, destemmed and julienned (cut into short, thin strips)
• 1/4 cup fresh dill
• 1/2 cup roasted almonds, roughly chopped (or any nut of your choice)
• 1/2 cup celery, diced
• 1/3 cup extra virgin olive oil
• 2 tbsp dijon mustard
• 2 tbsp whole grain mustard
• 2 tbsp balsamic vinegar
• Juice from 1 lemon (or less to taste)
• 1/2 tsp fresh ground black pepper (or to taste)

Instructions

1. Add all ingredients to a large mixing bowl and mix well with a fork. Taste and adjust lemon juice, salt and pepper. For more tang, add more mustard, vinegar, pepperoncini, or add chopped pickles. 

Notes:

We recommend enjoying this tuna salad in lettuce wraps, an avocado boat, or atop greens.

Calories

435.87

Fat (grams)

28.43

Sat. Fat (grams)

3.24

Carbs (grams)

18.78

Fiber (grams)

6.03

Net carbs

12.75

Sugar (grams)

9.53

Protein (grams)

30.62

Sodium (milligrams)

3436.79

Cholesterol (grams)

52.50

Nutrition information is approximate and generated by an external recipe generator. This information should only be used as a guide.

Created using The Recipes Generator