Roasted Pepper and Herb Tuna Salad

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I love tuna, and tuna salad. But trying to find a tuna salad recipe without mayo is pretty abysmal.
There are lots of mayo substitutes — Greek yogurt, sour cream, tofu (yes, really!) But I’m not trying to find a tuna salad recipe without mayo that is creamy or anything like that. I’m making the swap because I just don’t like mayonnaise.
tuna salad recipe without mayo
I want something I can eat on crackers for lunch. That I can make on a Sunday afternoon and eat throughout the week. Tuna is the perfect protein for busy times, as it requires no cooking or even heating.
But I need my tuna to have flavor.
tuna salad recipe without mayo
That’s what this recipe has. It comes from a variety of ingredients, specifically roasted peppers, and herbs. But also — and this is important — good quality tuna.
You don’t have to buy the fanciest, most expensive tuna you can find. I’ve tried many of those tiny jars of oil packed tuna that cost as much as a meal in a nice restaurant. And I have to say, while delicious, 5 ounces of tuna is not worth $15. Not for eating on crackers for lunch anyway.
But spending an extra couple dollars for a can of olive oil-packed tuna is worth the money to me.  The tuna is more moist and tender, and has much more flavor than the waterlogged variety you get in a pouch. This might just be the reason so many people eat their tuna with mayonnaise, because it needs some kind of moisture to make it palatable. I don’t know, but I’m not having it. Get good tuna.
I used basil, parsley, and chives here. Popped them in the food processor with peppers, olives, and lemon zest. A little salt, lots of pepper, and you’ve got yourself a good lunch for a couple days.
tuna salad recipe without mayo

Roasted Red Pepper and Herb Tuna Salad

Quick and easy, this tuna salad recipe without mayonnaise is perfect for a quick and easy lunch with crackers, toast, or by itself.
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Prep Time 15 minutes
Servings 6
Calories 78 kcal


  • 2 5 ounce cans tuna packed in olive oil
  • 1 roasted red pepper
  • 2 cloves garlic
  • 10 kalamata olives pitted
  • 1 small handful parsley
  • 1 small handful basil
  • 1 small handful chives
  • Zest of 1 lemon
  • Sea salt and fresh ground pepper to taste


  • Put the tuna, oil and all, in a mixing bowl. Flake with a fork.
  • Put the remaining ingredients in a food processor and pulse until well chopped.
  • Add this to the tuna. Mix well, breaking up the tuna as you go.
  • Season with salt and pepper to taste.
  • Chill until ready to serve.


Storing leftovers: Will last in the fridge for about 5 days.
Pairs well with: Lemon Herb Marinated Mozzarella Toast, Gluten-Free Chickpea Flatbread


Calories: 78kcalCarbohydrates: 1gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 305mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 84IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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