Egg Free Tuna Salad
This egg free tuna salad without mayo comes together with classic ingredients in under 10 minutes. It's crunchy, creamy, and full of flavor.
Servings 2 servings
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
Prepared tuna salad can stay in the fridge, covered, for up to 3 days.
