Spicy Tuna Salad [no mayo]

I love all things salad… chicken, egg, and yes, tuna. I even like these salads on top of regular salads.  The problem is, these salads typically include a creamy ingredient known as mayonnaise, which is not the healthiest option. And sometimes it’s fun to switch it up, so I gave this healthier version tuna salad recipe a try (thanks Megan for the suggestion).
Here’s what you’ll need:
  • 2 cans tuna (oil-packed recommended)
  • 3 green onions, chopped
  • 1 jalapeno pepper, finely chopped
  • 3 Tbs capers, rinsed
  • 1/2 tsp red chili flakes
  • juice of 3 lemons
  • splash of olive oil
  • 20 (about 1 cup) green olives, chopped (optional – see alternative)
  • 1 head butter lettuce or mixed greens (optional)
  • 1 avocado, sliced
  • 2 hard boiled eggs, chopped (alternative)
I am not a green olive fan, even though I love dirty martinis – I know, I’m weird. So I omitted the green olives and added in a couple hard boiled eggs. I included a link to the best way to “make” hard boiled eggs that I’ve found. Easy to remember and easy to execute.
Now to the tuna salad, chop all of your ingredients that need chopped. I like to give my capers a nice chop since they’re so potent. And be sure to de-seed the jalapeno so that it isn’t too spicy.
Squeeze or juice your lemons.
And may I suggest that with your leftover lemons, you put them to work in your house or kitchen. My favorite is running a lemon half through the garbage disposal to freshen it up.
Now, combine all the ingredients in a medium bowl, using a fork to break up the tuna and thoroughly combine everything.
Serve the tuna salad over lettuce, toast, spinach, bread or a tortilla, with sliced avocado on top.
Or top an avocado half with the tuna salad.
Any way you serve it, it’s healthier than the mayo-filled alternative! Store in the fridge for a day or two and the longer it sits, the better the flavor!

Spicy Tuna Salad [no mayo]

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3

Spicy Tuna Salad [no mayo]

Ingredients

  • 2 cans tuna (oil-packed recommended)
  • 3 green onions, chopped
  • 1 jalapeno pepper, finely chopped
  • 3 Tbs capers, rinsed & chopped
  • 1/2 tsp red chili flakes
  • juice of 3 lemons
  • splash of olive oil
  • 20 (about 1 cup) green olives, chopped (optional - see alternative)
  • 1 head butter lettuce or mixed greens (optional)
  • 1 avocado, sliced
  • 2 hard boiled eggs, chopped (alternative)

Instructions

  1. Chop all of the ingredients.
  2. Squeeze or juice the lemons.
  3. Combine all the ingredients in a medium bowl, using a fork to break up the tuna.
  4. Serve immediately.

Notes

Serve the tuna salad over lettuce, toast, bread, or a tortilla with sliced avocado on top. Or top an avocado half with the tuna salad. Any way you serve it, it's healthier than the mayo-filled alternative! Store in the fridge for a day or two and the longer it sits, the better the flavor!

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9 Responses to “Spicy Tuna Salad [no mayo]”

  1. Danita Davis
    April 18, 2012 at 11:48 am #

    I love tuna salad – can’t wait to try this!!

  2. April 18, 2012 at 5:58 pm #

    I love this salad!

  3. Janice
    April 21, 2012 at 10:58 am #

    Daisi–used your idea and made it just a little milder. Tried lemon and lime juice with the olive oil. It was delicious! Told Pat it was your recipe and he said, “Who?” (just kidding) We both think it is a winner.

    • daisi
      April 23, 2012 at 8:42 am #

      Ha! I might have to try the lemon/lime combo next time.

  4. April 8, 2013 at 8:20 am #

    Muchas gracias, me ha gustado mucho. Un beso!!

    • daisi
      April 9, 2013 at 8:17 am #

      de nada – hope you enjoyed it!

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