Easy No-Mayo Tuna Salad
No-Mayo Tuna Salad
No-Mayo Tuna Salad
Ingredients
- A single small red onion, sliced into thin rounds
- Sliced peperoncini to the amount of half a cup, accompanied by a quarter cup of its brine, or more as needed
- One tablespoon of lemon zest, grated to a fine texture
- Lemon juice, freshly squeezed, to a volume of three tablespoons
- A single tablespoon of Dijon-style mustard
- Diamond Crystal salt to the amount of half a teaspoon, or alternatively a quarter teaspoon of Morton kosher salt, with additional salt available
- Freshly ground pepper, to the amount of half a teaspoon, with extra on hand
- Extra-virgin olive oil, a quarter cup, with additional oil reserved for drizzling
- Two jars or cans of oil-packed tuna, each weighing between five and seven ounces, with the liquid drained
- Two large stalks of celery, sliced into thin pieces, with any attached leaves set aside
- A fifteen-ounce can of white beans, such as cannellini or chickpeas, rinsed of liquid
- Parsley, chopped into coarse pieces, to the amount of one cup
- Tender leafy greens, such as arugula, radicchio, or lettuce, and rustic bread, for serving purposes
Instructions
Step 1
To start making our No-Mayo Tuna Salad, you'll want to begin by thinly slicing a small red onion. Take your time to get the slices as thin as possible, as this will help them soak up the flavors nicely. Next, fill a medium-sized bowl with ice water and gently add the sliced onion to it - this will help take the edge off the onion's pungency. As you let it soak for about 10-15 minutes, you'll notice the onion become milder and slightly sweeter, which is just what we want for our tuna salad.
Step 2
To start creating the dressing for our No-Mayo Tuna Salad, grab a large bowl and whisk together ¼ cup of peperoncini brine, 1 tablespoon of finely grated lemon zest, 3 tablespoons of fresh lemon juice, 1 tablespoon of Dijon mustard, ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt, and ½ teaspoon of freshly ground pepper. Take a moment to ensure these ingredients are well combined before moving on to the next step. Now, slowly pour in ¼ cup of extra-virgin olive oil while continuously whisking the mixture - you'll know it's ready when the dressing becomes smooth and emulsified, which should take about 30 seconds to a minute of whisking. As you whisk, pay attention to the texture, stopping when the dressing has thickened slightly and has a uniform consistency, indicating that it's fully emulsified and ready for the next step.
Step 3
Now it's time to bring all the ingredients together for your No-Mayo Tuna Salad. Start by draining the liquid from two 5-7 oz jars or cans of oil-packed tuna, then add the tuna to the dressing you've already prepared. Gently break the tuna into large pieces using a fork - be careful not to smash them together, you want to maintain some texture. As you add the tuna, you'll start to see your salad come together, and it's about to get even more flavorful. Next, drain the sliced onion and add it to the bowl with the tuna and dressing. You'll also want to thinly slice two large celery stalks, reserving any leaves for later use - add the sliced celery to the bowl as well. Add a 15-oz can of white beans, such as cannellini or chickpeas, to the bowl - make sure to rinse them first. You'll also want to add 1 cup of coarsely chopped parsley and ½ cup of sliced peperoncini to the mix. Toss everything together until all the ingredients are well coated with the dressing, then season with salt and pepper to taste. If you prefer a sharper flavor, you can add a bit more brine to the salad and toss again. As you taste and adjust, you'll start to see the flavors meld together, and your No-Mayo Tuna Salad will be ready to serve.
Step 4
Now it's time to bring all the components of our No-Mayo Tuna Salad together. Start by selecting a shallow bowl and arranging a bed of tender greens, such as arugula, radicchio, or lettuce, in the bottom - you want a delicate base that won't overpower the flavors of the tuna. Next, spoon your prepared tuna salad over the greens, leaving a small border around the edges so everything looks neat and inviting. Finally, drizzle a bit of oil over the top and garnish with some celery leaves if you have them on hand, adding a fresh pop of color to your dish.
Nutrition Information
My Tip
When whisking the dressing, stream in the olive oil slowly to ensure it emulsifies smoothly. This helps the peperoncini brine and lemon juice meld together seamlessly.
Leftovers
Store No-Mayo Tuna Salad in a glass container to preserve the zesty flavors. Reheat gently in the microwave to maintain the tender texture.
Make It Your Own
Try swapping the tuna for grilled shrimp. Use gluten-free Dijon mustard for a gluten-free twist.