Dairy-Free Tuna Salad
Prep time
Total time
I add two types of onions, sneak in some carrots, and use a light hand with the mayo for a healthier but very flavorful take on classic tuna salad.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 2 servings
Ingredients
- 1 (6-ounce) can albacore tuna in oil, drained (wild if possible)
- 1 medium carrot, finely grated
- 2 tablespoons mayonnaise (use vegan mayo for egg-free; can increase to 3 tablespoons, if desired)
- 2 green onions or chives, sliced
- 2 to 3 tablespoons minced white or purple onion
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- ⅛ teaspoon black pepper, or to taste
Instructions
- In a medium bowl, stir together the tuna, carrot, mayonnaise, onions, salt, celery seed, and pepper until the ingredients are well distributed.
- Put the tuna salad in an airtight container, and refrigerate until ready to serve. It can keep for up to three days.
Notes
Celery-Free Option: Not a fan of celery? Omit the celery seed, but optionally add ½ teaspoon dried or fresh chopped dill.
Pasta Salad Option: Cook 4 ounces of short pasta, like fusilli or bowtie. Let the pasta cool, and stir in the tuna salad. Refrigerate the pasta salad for a few hours or overnight for maximum flavor. I also like to add ½ cup peas or ¼ cup sliced olives, and sometimes use the celery-free option above.
Pasta Salad Option: Cook 4 ounces of short pasta, like fusilli or bowtie. Let the pasta cool, and stir in the tuna salad. Refrigerate the pasta salad for a few hours or overnight for maximum flavor. I also like to add ½ cup peas or ¼ cup sliced olives, and sometimes use the celery-free option above.
Nutrition Information
Serving size: ½ recipe Calories: 185 Fat: 9.6g Saturated fat: 1.7g Carbohydrates: 8.6g Sugar: 3.2g Sodium: 448mg Fiber: 1.4g Protein: 15.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-dairy-free-tuna-salad