Description
This vibrant tuna salad without mayo uses a creamy roasted red pepper vinaigrette, offering a lighter, healthier alternative to traditional versions. It is an easy-to-make, high-protein meal packed with fresh flavors perfect for busy weeknights or meal prep.
Ingredients
Scale
- 340 g tuna in olive oil
- 50 g celery, finely diced
- 40 g red onion, finely minced
- 10 g fresh parsley, finely chopped
- 150 g roasted red bell pepper, drained
- 60 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 1 garlic clove, minced
- 5 ml apple cider vinegar
- 2.5 g smoked paprika
- 1 g black pepper, freshly ground
- 1.5 g fine sea salt
- 2.5 ml date syrup (optional)
Instructions
- Prepare Vinaigrette: In a small blender or food processor, combine roasted red pepper, olive oil, lemon juice, garlic, apple cider vinegar, smoked paprika, pepper, salt, and optional date syrup. Blend until smooth and creamy (about 1 minute). If your vinaigrette seems too thick, add a tiny splash more lemon juice for pourable consistency.
- Combine Salad Ingredients: Gently flake 340 g (two cans) of well-drained tuna in a medium bowl until fluffy. Add finely diced celery, minced red onion, and 0.25 cup fresh parsley. Mix carefully to keep the vegetables crisp.
- Dress Tuna Mixture: Pour about half the vinaigrette over the tuna mixture. Gently fold until all ingredients are coated and show a lovely pink hue. Add more dressing until desired creaminess; for lighter meals, use less.
- Chill Salad: Cover the bowl and refrigerate for 15-20 minutes. This allows the flavors to truly meld and chill thoroughly, enhancing the taste and texture.
- Plate And Garnish: Spoon a generous portion onto a light plate. Drizzle reserved vinaigrette. Sprinkle with parsley and diced roasted red pepper for vibrant color. Serve family style.
Notes
Canned salmon or shredded chicken are good substitutions for tuna. Green onions offer a milder alternative to red onion. For a pourable vinaigrette, add a tiny splash more lemon juice if needed. Chilling the salad for 15-20 minutes allows the flavors to meld and enhances its texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 250 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 35 mg
Keywords: tuna salad, no mayo, healthy, easy dinner, high-protein, meal prep, roasted red pepper, weeknight, quick meal