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!
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
- Chop all of the ingredients.
- Squeeze or juice the lemons.
- Combine all the ingredients in a medium bowl, using a fork to break up the tuna.
- 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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I love tuna salad – can’t wait to try this!!
I love this salad!
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.
Ha! I might have to try the lemon/lime combo next time.
Muchas gracias, me ha gustado mucho. Un beso!!
de nada – hope you enjoyed it!