No-Mayo Tuna Salad
Riff on the lunch box staple in this no-mayo tuna salad.
- 1 small red onion, thinly sliced
- ½ cup sliced peperoncini, plus ¼ cup (or more) brine
- 1 Tbsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- ½ tsp. freshly ground pepper, plus more
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 5–7-oz. jars or cans oil-packed tuna, drained
- 2 large celery stalks, any leaves reserved, thinly sliced
- 1 15-oz. can white beans (such as cannellini or chickpeas), rinsed
- 1 cup coarsely chopped parsley
- Tender greens (such as arugula, radicchio, and/or lettuce) and country-style bread (for serving)
- Place 1 small red onion, thinly sliced, in a medium bowl of ice water; set aside to soak.
- Whisk ¼ cup peperoncini brine, 1 Tbsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a large bowl. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified.
- Add two 5–7-oz. jars or cans oil-packed tuna, drained, to dressing, gently breaking into large pieces (don’t smash together). Drain onion and add to bowl along with 2 large celery stalks, any leaves reserved, thinly sliced, one 15-oz. can white beans (such as cannellini or chickpeas), rinsed, 1 cup coarsely chopped parsley, and ½ cup sliced peperoncini; toss to coat. Season salad with salt and pepper; add more brine if you’d like it sharper.
- Arrange tender greens (such as arugula, radicchio, and/or lettuce) in a shallow bowl. Spoon tuna salad on top; drizzle with oil and top with celery leaves if you have them. Serve with country-style bread. Do Ahead: Tuna salad can be made 5 days ahead. Transfer to an airtight container and chill.
Instead of the stiff scoopable mixture you’d find at a deli counter, this version is inspired by Italian-style tuna, with just-broken-up fish fillets tossed with a bright vinaigrette, herbs, and crunchy celery. Add a can of white beans for heft and serve with peppery greens like arugula or a hardy chicory like radicchio. For the silkiest texture, make sure to use tuna packed in olive oil—not water.
Store the salad and greens separately and it’ll stay just as punchy and fresh throughout the week. To pack this for lunch, scoop tuna mixture into a container, then top with greens and cover.
Refrigerate until ready to eat, then shake the container or flip over onto a plate to dress the greens. More mayo-free salads this way: Creamy Tahini Chicken Salad; Dill Pickle Potato Salad; and Chopped Salad With Sardines and Preserved Lemon. Don't forget to check out our favorite tinned fish.
Recipe information
- Total Time 20 minutes
- Yield 4 servings
Preparation
- Step 1Place 1 small red onion, thinly sliced, in a medium bowl of ice water; set aside to soak. Step 2Whisk ¼ cup peperoncini brine, 1 Tbsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. Dijon mustard, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a large bowl. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified. Step 3Add two 5–7-oz. jars or cans oil-packed tuna, drained, to dressing, gently breaking into large pieces (don’t smash together). Drain onion and add to bowl along with 2 large celery stalks, any leaves reserved, thinly sliced, one 15-oz. can white beans (such as cannellini or chickpeas), rinsed, 1 cup coarsely chopped parsley, and ½ cup sliced peperoncini; toss to coat. Season salad with salt and pepper; add more brine if you’d like it sharper. Step 4Arrange tender greens (such as arugula, radicchio, and/or lettuce) in a shallow bowl. Spoon tuna salad on top; drizzle with oil and top with celery leaves if you have them. Serve with country-style bread. Do Ahead: Tuna salad can be made 5 days ahead. Transfer to an airtight container and chill.