There are those who love tuna salad.
There are also those who do not love mayo.
Fortunately, we’ve got a tuna salad recipe that pleases both parties.
This mayo-free recipe comes from our upcoming Modern Pantry cookbook. This exciting new book is full of simple recipes that utilize pantry friendly ingredients.
Plus a ton of creative ways to improvise based on what you’ve got!
The Complete Modern PantryFlexibility is the core of pantry cooking–when every cook needs to improvise. The Complete Modern Pantry captures the ethos of true pantry cooking with a unique approach.
This tuna salad is so easy and nothing less than delicious. You combine a bright and zippy vinaigrette full of lemon, Dijon, and garlic with tuna and fresh herbs. The end.
Well, it doesn’t have to be the end. We’ve got plenty of tasty ways to jazz it up.
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Vinaigrette-Style Tuna Salad
Makes 2 cups (enough for 4 sandwiches)
- ⅓ cup extra-virgin olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¾ teaspoon table salt
- ¼ teaspoon pepper
- 3 (6-ounce) jars oil-packed tuna, drained
- 1 cup fresh herb leaves such as parsley, chives, or cilantro
- Whisk oil, lemon juice, mustard, garlic, salt, and pepper together in large bowl. Reserve 2 tablespoons vinaigrette.
- Add tuna and parsley to remaining vinaigrette in bowl and toss gently to combine. Drizzle reserved vinaigrette over salad. Serve.
But wait! It doesn’t have to stop there!
Here are 10 kitchen improv ideas to jazz it up even more:
- Chopped nuts, blue cheese, and Crispy Capers
- Olives, cherry tomatoes, and orange zest
- Thawed frozen green beans and radishes
- Jalapeño (fresh or jarred), cilantro, and salsa
- Arugula, fennel, and Herbes de Provence
- Tomatoes, cucumber, and sumac
- Kimchi and celery
- Boiled small red potatoes and olives
- White beans, sun-dried tomatoes, and celery