This egg free tuna salad without mayo comes together with classic ingredients in under 10 minutes. It's crunchy and creamy, great for a light lunch or snack!
Why you'll love this recipe
- Tuna salad without eggs is perfect for those with egg allergies or if you simply ran out of a jar of mayonnaise.
- No mayo tuna salad is super quick and easy to make.
- This gluten free tuna salad is dairy free, egg free, and soy free.
Ingredients
- Tuna: Any canned tuna or tuna in a pouch variety will work.
- Celery: Adds a nice, refreshing crunch!
- Red onion: Lends a sharp, crisp bite.
- Green onion: Adds a nice freshness – optional but encouraged.
- Mustard: I recommend using dijon mustard!
- Salt and pepper: The salt rounds out the flavors and the pepper adds some depth.
- Homemade spread: Bring everything together with a handful of ingredients including aquafaba (the liquid from a can of chickpeas), agave nectar or honey, lemon juice, salt, dijon mustard, and oil.
Substitutions
If you prefer to purchase a store-bought spread instead, use a vegan yogurt or plant based mayonnaise dressing.
My go-to vegan mayo brands for this tuna salad recipe without mayo comes from Simple Truth, Follow Your Heart, Hellmann's, Sir Kensington's, Chosen Foods, or Primal Kitchen.
How to make healthy tuna salad
Start by blending the homemade vegan mayonnaise spread together using an immersion blender, then set aside or in the fridge.
Stir all of the tuna salad ingredients together in a mixing bowl, season with salt and pepper, then stir in the spread.
What to serve with tuna salad
Curious what goes with tuna salad for lunch? Serve eggless and dairy free tuna salad with fresh vegetables, spread on toast, or with crackers.
Wondering what to eat with tuna salad instead of bread? Additional healthy sides for tuna salad include served in a lettuce wrap or alongside fruit, soup, or corn on the cob.
Storage
Tuna salad can stay in the fridge, covered, for up to 3 days.
Related recipes
Want more seafood recipes? Try these next:
Egg Free Tuna Salad
Ingredients
Homemade Dressing
- ¼ cup aquafaba the liquid in a can of chickpeas/garbanzo beans
- 1 tablespoon agave nectar can substitute with honey
- 2 teaspoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon dijon mustard
- 1 cup vegetable oil or other neutral oil
Salad
- 1 (5-ounce) can tuna liquid drained
- ½ stalk of celery diced
- 1 tablespoon diced red onion
- 1 tablespoon sliced green onion
- 1 tsp dijon mustard
- 2 tablespoon homemade dressing see recipe above
- Salt and pepper to taste
Instructions
- To make homemade dressing, add ingredients to a tall glass. Using an immersion blender, blend on high. While blending, slowly pour the oil in, moving the blender up and down to help the mixture come together. Continue adding oil and blending until a thick and creamy spread forms. This takes about 1-2 minutes. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To assemble tuna salad, stir all ingredients together in a mixing bowl. Season with salt and pepper. Serve on crackers, over bread, or with fruit and vegetables.
Notes
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