While visiting my sister-in-law in NY back in June, she introduced to me to one of the most delicious tuna salads I’ve ever had. AND it was mayo-less! I am all about the mayo-based salads, but this one really blew my mind. You can tell it was delicious because I haven’t been able to stop thinking about since my first bite and knew I had to try and re-create it.
If you haven’t tried mayo-less tuna salad, please do yourself a favor and make this! It’s light, flavorful and the veggies add such a great crunchy texture. If I wasn’t pregnant, I’d probably be eating this every other day but I must restrain myself….damn mercury.
Cilantro & Veggie Mayo-less Tuna Salad
- 1 can Tuna, in olive oil preferably or you can just get the one in water
- 2 Carrots, shredded
- 2 mini Peppers, chopped (or half of a regular pepper)
- 1/2 cup Cilantro
- 1 stick Celery, chopped
- 1/4 cup Red Onion
- 2 tablespoons Olive Oil
- 1/2 Lemon, juiced
- Salt & Pepper
In a medium-sized bowl, empty tuna from can and add a few pinches of salt and pepper. Stir together then add olive oil, peppers, celery, carrots, onion and cilantro. Mix together and add the juice of half a lemon. Taste and see if you need a bit more oil, lemon, salt and pepper, adjust accordingly. Serve with crackers, on a sandwich, wrap, bagel or salad! I like my tuna nice and cold, so I put in the fridge for a good hour before I served.
I love the flavor the cilantro adds to it and I think you will too. Such a great change from the mayo drenched tuna you are used to.
Happy Friday! Eat up..
– Amanda
