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No-Mayo Tuna Salad

Posted by James Carter on 18-08-2026

Healthy Life

Tuna salad does not need a thick layer of mayonnaise to feel satisfying. This lighter version takes inspiration from Italian-style seafood salads, keeping the tuna in generous pieces and dressing it with a sharp, herby vinaigrette instead.

The result is fresh, savoury and surprisingly substantial, especially when white beans are added. Serve it over peppery rocket, radicchio or another sturdy salad green, pile it onto toasted bread, or pack it for lunch.

For the best texture, choose good-quality tuna packed in olive oil rather than water. The oil-packed fish tends to stay softer and richer, which works especially well in a salad where the tuna remains one of the main flavours.

Ingredients

2 cans tuna packed in olive oil, drained

1 can white beans, drained and rinsed

2 celery stalks, thinly sliced

2 tbsp finely chopped red onion or shallot

2 tbsp chopped parsley

1 tbsp chopped fresh basil or dill

2 tbsp olive oil

1½ tbsp fresh lemon juice

1 tsp Dijon mustard

Salt, to taste

Freshly ground black pepper

Rocket, radicchio or mixed leafy greens, for serving

Lemon wedges, optional

Make the Dressing

Start with the vinaigrette so all the other ingredients can be coated evenly without overmixing the tuna.

In a large bowl, whisk together the extra olive oil, lemon juice and Dijon mustard. Add a small pinch of salt and plenty of freshly ground black pepper.

Taste before adding more salt because canned tuna can already be fairly well seasoned.

If you prefer a sharper salad, add another small squeeze of lemon. For something softer and rounder, increase the olive oil slightly.

Add Crunch and Fresh Herbs

Add the sliced celery, red onion, parsley and basil or dill to the dressing. Mix well and leave everything for a few minutes. This short resting time allows the onion to soften slightly while the celery absorbs some of the vinaigrette without losing its crunch.

Celery is especially important here because it provides the crisp texture that a creamy tuna salad can sometimes lack.

Keep the Tuna in Large Pieces

Add the drained tuna to the bowl and gently break it into chunky pieces with a fork.

Avoid stirring aggressively. The aim is not to create the smooth, compact texture of a traditional deli tuna salad. Larger pieces give the dish a much more interesting texture and allow the flavour of the fish to remain distinct. Fold the tuna gently through the herbs and dressing.

Add White Beans

For a more filling lunch, fold in the drained white beans. Cannellini beans work particularly well because their mild, creamy texture balances the acidity of the lemon dressing. Butter beans are another good option if you prefer something larger and softer.

The beans also make the salad substantial enough to serve as a complete meal rather than just a sandwich filling. Taste again and adjust the seasoning if necessary.

Serve It Fresh

Arrange rocket, radicchio or another sturdy green on plates and spoon the tuna mixture over the top. Rocket adds pepperiness, while radicchio introduces a pleasant bitterness that works beautifully with the rich tuna and white beans.

You can also serve the salad with toasted sourdough, spoon it into a wrap or use it as a topping for roasted potatoes. A final squeeze of lemon just before eating brightens everything.