This healthy tuna salad without mayo is one of my favorite easy recipes for quick lunches or easy dinners, especially when the weather is warm. Not your traditional tuna salad, it’s made with lots of fresh produce, flaky tuna, and a sweet and savory, creamy tahini mustard dressing. Naturally gluten-free, dairy-free, and nut-free-friendly, it’s quick, foolproof, and versatile!
Not Your Grandma’s Tuna Salad
I’m not a fan of heavy, dairy-packed “salads,” and opt for lighter options like my green goddess chicken salad and crock pot chicken salad sliders instead. So, when I had cans of leftover tuna, I decided to put a twist on creamy tuna salad recipes, too.
Light, sweet, tangy, crunchy, and filling, this tuna salad without mayo is full of good-for-you ingredients that leave you feeling full. I love to serve it as a dip or tuna salad sandwich for a light meal, but the serving options are endless. Try it out, and you’ll never go back to mayonnaise or even Greek yogurt-based tuna salads again!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions.
- Fresh Produce – Chopped celery, pink radish (or carrots or cucumber), and chopped green apple add lots of crunch and a sweet, slightly peppery taste.
- Roasted Cashews – These add extra texture, a buttery texture, and richness. Chopped almonds or walnuts also taste great. Or, for a nut-free option, use sunflower seeds or pumpkin seeds instead.
- Cans of Tuna – I use canned wild-caught albacore or yellowfin tuna packed in water or oil. Make sure to drain it well to prevent your tuna salad from becoming soggy!
- Dried Apricots – These are optional but add a satisfying chewy texture and bursts of sweetness in each bite. If you don’t have apricots, dried cranberries, or cherries also taste great.
- Tahini – This forms the base of the dressing, creating a creamy consistency and rich, nutty taste without the need for mayo. Trust me, it works sooooo well!
Tahini Swap: Use sunflower seed butter (nut-free), almond butter, or cashew butter in place of tahini if preferred. Whisk with 2-3 tablespoons water to thin the mixture until it’s smooth and pourable before adding the remaining ingredients.
- Dijon Mustard – This adds tang and helps emulsify the dressing. Reduce the amount to 2 teaspoons if preferred. Or, substitute whole grain mustard for a milder flavor and more texture. Or, use yellow mustard if you want a mild taste without the extra grainy consistency.
- Olive Oil – This helps combine the dressing and adds a rich flavor, along with heart-healthy omega fatty acids.
- Lemon Juice – Freshly squeezed is best! The acidity brightens the dressing, balancing some of the richness.
- Honey – Adjust to taste, depending on how sweet you want your dressing. Substitute maple syrup if preferred.
- Spices – Salt and pepper enhance the rest of the ingredients. Then, I like to include smoked paprika, cayenne, or sweet paprika for extra depth. It’s optional but adds incredible flavor!
How to Make Healthy Tuna Salad without Mayo
- Combine ingredients. Add the celery, radish, apple, nuts/seeds, tuna, and apricots to a large bowl.
- Prepare the dressing. Whisk all the dressing ingredients in a small mixing bowl until smooth.
- Toss. Pour the dressing over the tuna salad mixture, and toss to combine and break up the tuna.
- Season to taste, and enjoy as a healthy snack or easy no cook meal! Check out my favorite ways to serve this salad below!
My Favorite Ways to Serve
I especially love to serve this healthy tuna salad recipe tucked into a pita or served over a slice of sourdough. I even add sliced red onions, bell pepper, dill pickles, pickled red onions, fresh herbs, like fresh parsley, or hard-boiled eggs if I’m feeling fancy. The slightly tangy bread really complements the flavors of the salad.
If you can find a good gluten-free pita or sourdough, it’s definitely worth trying. like using BFree gluten-free pita bread or sourdough for this. Both work really well. Rudi’s also makes a great gluten-free sourdough sliced bread that toasts up nicely. Of course, if gluten isn’t a concern, regular or whole grain bread also works well. Or, fold the tuna salad into almond flour tortillas or coconut flour tortillas for a protein-rich wrap.
The salad is just as good with vegan multi-seed healthy crackers or served over greens or with lettuce wraps, but the sourdough version is definitely my personal favorite.
Make Ahead Option
For the best results, prep the ingredients ahead of time, but store them in separate airtight containers in the refrigerator.
The fruit and vegetables will keep fresh for 1-2 days. Sprinkle the apple with lemon juice to help prevent browning! And the dressing will stay fresh in an airtight container for up to 1 week.
To serve, give the dressing a quick whisk or shake, combine the ingredients, and enjoy. If you have leftovers once the salad is assembled, they’re best stored in an airtight container in the fridge for no longer than 24 hours.
More of Our Favorite
Gluten-Free Tuna Recipes
Healthy Tuna Salad Recipe (without Mayo)
- Total Time: 15 minutes
- Yield: 2¼ cups (2 hearty servings or 3 lighter servings) 1x
- Diet: Dairy-Free, Gluten-Free, Paleo
Description
Ingredients
- ⅓ cup chopped celery
- ⅓ cup pink radish, chopped (sub carrot or preferred vegetable, if desired)
- 1 small green apple, cored (½ cup chopped)
- ¼ to ⅓ cup roasted cashews (halves or chopped) or sunflower seeds
- 1 (5 oz) can wild-caught tuna, drained
- 2 tablespoon dried apricots, chopped (optional)
- 2 tablespoons tahini – (see notes for sub) mixed with 2 tablespoons of water.
- 1 tablespoons Dijon mustard (see notes)
- 1 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey
- Pinch sea salt and coarse black pepper.
- Optional spices – pinch of smoked paprika, cayenne, or sweet paprika.
Instructions
- Add celery, radish, apple, nuts/seeds, tuna, and apricots ( if using) to a large bowl.
- In another small bowl, whisk together tahini and water, then add the mustard, olive oil, lemon juice, honey, salt, and optional spices until smooth.
- Mix the dressing in with the tuna salad. Toss well, gently breaking up the tuna and coating everything evenly.
- Taste and adjust with extra lemon juice, salt, honey, or mustard if needed.
- Serve with gluten-free crackers, in a wrap, over lettuce, or my favorite, on gluten-free sourdough (see note).
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. If prepping ahead, store the dressing separately and toss just before serving.
Notes
Make Ahead: Chop the vegetables and mix the dressing in advance, but store them separately. Combine everything with the tuna just before serving to keep the texture fresh and crisp. Once mixed, the tuna salad is best enjoyed within 24 hours.
Substitutes & Tips:
Vegetables: Swap radish with chopped carrot for a slightly sweeter crunch, or cucumber for a milder, refreshing option.
The Dressing: Tahini swap- Use sunflower seed butter (nut-free), almond butter, or cashew butter in place of tahini. Whisk with 2–3 tablespoon water (instead of 2 tbsp) to thin until smooth and pourable before adding the remaining ingredients. Dijon Mustard – Adds tang and helps emulsify the dressing. Reduce to 2 teaspoon if preferred, or swap with whole grain (milder, more texture) or yellow mustard (subtle flavor).
Nuts/Seeds: Use sunflower seeds or pumpkin seeds for a nut-free option, or swap with chopped almonds or walnuts.
Optional Dried Fruit: For a hint of sweetness to balance the mustard dressing, add the 2 tablespoon chopped dried apricots. If you don’t have dried apricots, dried cranberries or cherries also work well.
Serving Tip: I love serving this tuna salad tucked into a pita or over toasted sourdough. For gluten-free options, BFree gluten-free pita or sourdough or Franz gluten-free deli-style sourdough bread are my favorites.
- Prep Time: 10-15 minutes
- Cook Time: n/a
- Category: Lunch, salad
- Method: chop, mix
- Cuisine: American
Nutrition
- Serving Size: About ¾ to 1 cup
- Calories: 233
- Sugar: 6 g |
- Sodium: 375 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 19 mg
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