This is a healthy alternative to most Tuna salads that are packed with mayo. I myself never really liked mayo and when I do have it it is always in moderation. Needless to say I loved this recipe when I discovered it. This no mayo tuna and egg salad recipe is great ontop of greens, or on anything really. My favorite is on a corn tortilla with some chopped avocado. Let me know what you decide to eat it with because I can imagine it would go good on quite a few other things. The best thing is it is high in protein and what ever you decide to eat it with is going to be healthier than the mayo-filled alternative.
- 1 (5 ounce) can tuna in water, well drained
- 2 hard-boiled eggs, peeled and diced
- 1 tablespoon capers
- 1 tablespoon red bell pepper, diced fine
- 1 green onion, white and green parts chopped
- 1 teaspoon red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon fresh tarragon, chopped
- 1/4 teaspoon salt (to taste)
- fresh ground pepper, to taste
- Optional: Jalapeno(for spice)
- Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl(and jalapeno if used).
- Whisk together vinegar, oil, salt and pepper in another small bowl.
- Pour the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
- Chill for 1 hour for flavors(let the flavors combine) then serve.
**Keep in mind that the salad serving size is half of what is made. The image just shows one way I eat it and that is what you see in the top photo. I sometimes just eat it by it self but the possibilities are endless i’m sure. I just don’t want there to be any confusion as to the size of the serving.
No Mayo Tuna and Egg Salad Recipe Nutritional Facts
Thanks Ingrid for sharing!