Sometimes (or quite often), the last thing you want to do is get up and cook. Even I have this feeling, and I adore cooking. This plagues me most when it comes to snacks. I tell myself that I will get up and make myself something super nutritious when really, I eat a few pieces of cheese and endless amount of berries. Even though that doesn’t sound terrible (it is actually quite delicious), in addition to my new gym routine that we have put in place the last few months, my goal was to insert more protein in my daily diet. Focusing on building that muscle! So, berries and cheese, while delicious, wasn’t going to cut it.
One of the easiest ways to get a ton of protein in one shot is fish. Specifically tuna. The absolute only canned meat I will ever eat. I purchase the low mercury brand, Wild Planet, and mix it up between the albacore and the skipjack. I never was one for tuna until moving to California. This state has made me fall in love with seafood, something I never thought would happen. A few months ago, I started making this mayo free tuna salad in the mornings as a snack between breakfast and lunch. It is the perfect hunger blocker, satisfying the tummy rumble for hours.
Tangy, subtle sweetness, and underlying heat make this insanely quick and easy recipe one of the best tuna salads to you will have! Lacking the normally fatty mayo addition, replacing it with heart healthy olive oil and removing the classic celery make this tuna perfect for sandwiches, or cracker spreads. I love eating it with cucumber rounds, as it provides a nice crunchy texture. Normally, this would be taken over by celery, but both my fiancé and I are not fond of celery unless it is cooked and used as a base of dish.
Even though I removed the mayo and celery…Jake still isn’t a giant fan. BUT he does say that as a tuna salad hater, he doesn’t hate this one too much, he actually likes it, which is shocking. Because he really hates tuna salad. He still will eat it as a snack, and enjoy it, so I can call that a win. So maybe you have some picky eaters that need to pack some protein in? This may just win them over.
Tuna salad isn’t always the most exciting dish out there, but this mayo free one is full of so much zip, you won’t be able to put it down. I suggest enjoying them with either sliced cucumbers, a good crisp cracker (I love Simple Mills Almond), or in a lettuce wrap. You could even slap some greens on it in between wheat bread and make a great hearty sandwich.
Quite obviously, you have limitless options with this new take on an American classic.
Sorry cheese and berries, I will take the tuna this time.
Best Mayo Free Tuna Salad
Author: Allie Brendel
Delightfully tangy from the bright lemon, and creamy from the protein packed Greek yogurt, this super simple (and super quick) tuna salad is the perfect mid-day snack, or filling lunch!
Makes: 4 servings
- 2 five ounce cans of tuna drained (no salt or oil added, I use skipjack)
- 1/2 cup Greek yogurt
- 2 tablespoons dijon mustard
- 1 tablespoon extra virgin olive oil
- 1.5 teaspoons garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground ginger
- Juice of 1/2 of a lemon
- Large pinch of salt
- Black pepper to taste
- Red pepper flakes to taste (I used 1 teaspoon)
- Open the cans of tuna, and drain well.
- Add tuna, Greek yogurt, mustard, olive oil, spices (all except salt and both peppers). Mix well.
- Season the mixture with a pinch of salt and black pepper. Mix, taste. Add lemon juice in, mix and taste again.
- Adjust salt level, and add in desired amount of red pepper flakes.
- Enjoy with toasted bread, crackers, or with sliced cucumbers (my favorite way)!