Easy No Mayo Tuna Salad Recipes

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NO-MAYO TUNA SALAD



No-Mayo Tuna Salad image

This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.

Provided by CCOVEY

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

5 eggs
1 ¼ cups bread and butter pickles
2 (5 ounce) cans tuna, drained
3 stalks celery, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sweet pickle juice

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
  • Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 7.4 g, Cholesterol 167.6 mg, Fat 4.5 g, Fiber 0.3 g, Protein 16.1 g, SaturatedFat 1.4 g, Sodium 470.3 mg, Sugar 7 g

NO-MAYO MEDITERRANEAN TUNA SALAD



No-Mayo Mediterranean Tuna Salad image

In this light but filling lunch, canned tuna-our consummate pantry pal-is tossed with a punchy lemon-caper vinaigrette and served with a crisp side salad. Try this once and you won't miss the mayonnaise-heavy alternative one bit.

Provided by Lauryn Tyrell

Time 15m

Number Of Ingredients 10

1 (5-ounce) can albacore tuna in water, drained
1 small bell pepper, halved, cored, and finely chopped (1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grainy mustard
3 tablespoons chopped capers
1/2 cup chopped fresh parsley
Kosher salt and freshly ground pepper
Dressed salad greens, such as escarole, for serving
Sliced cucumbers and crackers, for serving

Steps:

  • Place tuna in a bowl and flake with a fork. Add bell pepper, oil, lemon juice, mustard, capers, and parsley; stir well to combine and season with salt and pepper. Serve with salad greens, cucumbers, and crackers on the side.

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