Got five minutes? That’s all the time it takes to whip up this tasty dish. Healthier than mayonnaise-based alternatives, this tangy and delightfully spiced tuna salad is eager to work its way into your lunch rotation. Caught up in the morning rush? Prepare the night before and store in tupperware to grab-and-go in the AM. This tuna salad keeps for several hours in a refrigerated lunchbox and is delicious with whole wheat pita, a toasted sesame bagel, or atop a bed of mix greens!
Impossibly easy, mayo-free tuna salad
- Two 5 oz cans light chunk tuna in water* (no salt added)
- 2 medium tomatoes
- 2 tablespoons dill relish OR 2 dill pickle spears finely chopped
- 5 tablespoons red wine vinegar
- Ground black pepper
About 5 minutes
Drain excess water from tuna and dice tomatoes. Using a fork to separate tuna chunks, combine tuna, tomatoes, relish, and red wine vinegar. Season with black pepper and oregano. Serve cool and enjoy!
*Note: Albacore or “white meat” tuna often contain higher mercury levels than other types of tuna and, like most foods, should be consumed in healthy moderation.