Tuna Salad

22 May

The look, smell, and taste of mayonnaise has never appealed to me. For this reason I did not eat tuna salad until 3 years ago when I decided to make my own version, sans mayo.


1 can of tuna packed in water with no added salt
1 Persian cucumber, diced
1 tomato, diced
6 pickled green beans, cut in small pieces
1/2 small avocado, sliced
1/4 cup red onion, thinly sliced
1/3 cup pickled jalapeños
2 cups mixed greens
1 cup Red cabbage, shredded

1. In a medium sized bowl mix tuna with salt and pepper to taste
2. Add cucumber, green beans, tomato, avocado, red onion, jalapeños and combine
3. Put greens and cabbage on a plate or in a bowl and top with tuna mixture
4. Finish with a squeeze of lemon or lime

I like the cucumber for crunch and the tomato for moisture. Compared to traditional celery and mayonnaise.

You may also want to…

  • Add curry powder to the tuna mixture to switch up the flavor profile
  • Use salsa instead of tomato
  • Add sunflower seeds for additional crunch, nutty flavor, and healthy fat

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