1 can tuna
1 jalapeño pepper
½ red onion chopped
2 tsp chopped chives
1 carrot peeled and shredded
1 1/2 tbsp olive oil
1 tsp Dijon mustard
Tuna is a healthy protein and an easy dish since you can store cans of tuna in your pantry until you are in the mood to whip up a batch. But the mayonnaise I can do without. It was a challenge to create a tuna salad recipe that wasn’t drowning in mayo!
Olive oil is a go-to for me always. It’s great to use as a cooking oil but works surprisingly well in cold dishes and salad dressing. This dish came to be as a result of searching through my refrigerator for random ingredients I could add to the tuna. The flavor combination turned out healthy and spicy, my favorite way to cook. I realized everything I use in my tuna is a leftover ingredient from other dishes I make often.
Combine the wet ingredients first to make your “dressing.” Take the juice from one lemon, 1 teaspoon of dijon mustard, 1 1/2 tablespoon of olive oil. Stir well, or use a whisk.
Drain one can of tuna, then empty the tuna into a large bowl. Stir to break up the “meat.” Add the finely chopped jalapeño, onion, and chives and stir well. Add your dressing and stir it up until it is well mixed.
Now the last step is to put in the carrot. Once you clean and peel it you can shred it right into the bowl. Mix it up and the tuna salad is ready.
By the way, there are no rules- you can always add more of any ingredient if you so desire.
Use the tuna on a green salad, in a sandwich or tuna melt, or stuff it inside an avocado. You can also make a double batch and have leftovers for a few days.
There it is, my mayo-free tuna salad recipe.