Zesty Mediterranean Tuna Salad Without Mayo
Learn how to make the best tuna salad without mayo using Greek yogurt, lemon, and capers. This healthy tuna salad is bright, high-protein, and perfect on sourdough toast.
Most people reach for the jar of Hellmann's by default, but this tuna salad without mayo proves that heavy fats aren't necessary for a satisfying lunch. By swapping oil-heavy dressings for a mix of Greek yogurt and extra virgin olive oil, you get a creamy texture that highlights the fish rather than masking it in grease.
This healthy tuna salad leans into Mediterranean flavors, utilizing the brine of capers and the crunch of fresh celery to provide contrast. It functions similarly to a Greek tuna salad, relying on acidity and fresh herbs to do the heavy lifting.
I prefer serving this on a thick slice of toasted sourdough to catch all the juices, but it’s just as good scooped into lettuce cups. The key is using high-quality canned tuna—look for pole-and-line caught varieties in water or olive oil for the best flavor profile.
Ingredients
The Salad Base
- 2 cans (5 oz / 142g each) albacore or skipjack tuna, drained
- 1/2 cup (115g) plain Greek yogurt (2% or 5% milk fat preferred)
- 1 tablespoon extra virgin olive oil
- 1 large stalk celery, finely diced
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon non-pareil capers, drained
Seasoning and Serving
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper
- 4 thick slices sourdough bread, toasted
- Optional: A pinch of red pepper flakes for heat
Instructions
- 1
Drain the canned tuna thoroughly in a fine-mesh sieve, pressing down with a fork to remove excess liquid.
- 2
Whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and lemon zest in a medium mixing bowl until smooth and emulsified.
- 3
Flake the drained tuna into the bowl using a fork, keeping some pieces chunky for better texture.
- 4
Add the diced celery, minced red onion, chopped dill, and capers to the bowl.
- 5
Fold the ingredients together gently until the tuna is evenly coated with the yogurt dressing.
- 6
Season with kosher salt and a generous amount of cracked black pepper, adjusting to your preference.
- 7
Toast the sourdough slices until golden brown and slightly charred at the edges.
- 8
Heap the tuna mixture onto the warm toast and garnish with extra dill or a sprinkle of red pepper flakes if desired.
Tips
- → Don't use fat-free Greek yogurt; it tends to be too watery and lacks the mouthfeel needed to replace mayonnaise effectively.
- → If you find the red onion too sharp, soak the minced pieces in cold water for 5 minutes, then drain and pat dry before adding to the salad.
- → Let the salad chill in the fridge for 20 minutes before serving to allow the flavors of the dill and lemon to fully penetrate the tuna.
- → For extra crunch, try adding toasted sunflower seeds or finely chopped cucumber (seeds removed).
FAQ
Can I make this tuna salad without mayo ahead of time?
Yes, you can store this in an airtight container in the refrigerator for up to 3 days. The yogurt may release a little liquid over time, so give it a quick stir before serving.
How do I prevent my tuna salad from being watery?
The secret is two-fold: drain the tuna very aggressively and ensure you are using a thick, strained Greek yogurt rather than a runny plain yogurt.
Why does my tuna salad taste bland?
Tuna needs significant acidity and salt to wake up. If it tastes flat, add another squeeze of lemon juice or an extra teaspoon of caper brine.
Is this recipe dairy-free?
As written, it contains dairy from the yogurt. You can substitute the Greek yogurt with a thick almond-based unsweetened yogurt or simply use more olive oil and a bit of Dijon mustard for a vinaigrette-style salad.
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