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Ultimate Tuna Salad {Mayo-Free}

Back when I was in middle school, my dad and I started a weekend ritual. Every Saturday we would head to Wall Street Deli (does anyone even know what that is anymore?) and split a tuna salad sandwich, topped with tomato and Romaine—and that’s it. Our weekly lunch date was a fun and delicious tradition that I missed during my seven years of vegetarianism.

Now that I happily eat fish again, I enjoy tuna salad on a regular basis. However, I don’t indulge in the mayo-laden versions sold in delis. As it turns out, mayonnaise is not a health food. Who’da thunk that a food that consists solely of egg yolks and oil is fattening.

Instead of mayonnaise, I substitute an ingredient that  adds its own distinct creaminess…along with fiber, protein, and healthy fat. Hummus, of course.

This is the only tuna salad I ever eat these days—you might even say it has become my Ultimate Tuna Salad.

Ultimate Tuna Salad {Mayonnaise-Free}


Serves 1


  • 2.5 oz tuna packed in water, drained
  • 1 small carrot, cut into small chunks
  • 1 small stalk of celery, cut into small chunks
  • 2 tablespoons hummus*
  • 1 teaspoon dried dill weed (or 1 tablespoon fresh)
  • juice of 1/2 medium lemon
  • cracked black pepper, to taste



1. Place all ingredients into a small food processor** and blend until well combined (but not pureed).

3 4

2. Transfer to bread to make a sandwich or enjoy on top of greens as a salad.



*I recommend using Cedarlane’s Roasted Garlic Hummus, but you could certainly use whatever flavor/brand you like.

**A food processor isn’t necessary, but I like how it combines everything so well. If you don’t have a food processor, just be sure to cut your carrot and celery quite small so as to avoid chunks.

Nutrition per entire recipe: 145 Calories, 3.6g fat, 17mg cholesterol, 411mg sodium, 12.4g carbohydrate, 2.3g fiber, 3.4g sugars, 16.2g protein


3 Responses to “Ultimate Tuna Salad {Mayo-Free}”

  1. I always make my tuna salad with hummus! So good.

  2. I have yet to make tuna salad with hummus…I always used greek yogurt and whole grain mustard in the past, but I’m staying away from dairy these days so I will have to try this. I also heard avocado was good to use as well!

    BroccoliHut Reply:

    I like the yogurt-mustard combo too! The hummus version would be a good dairy-free sub though–and I love the sound of adding avocado in the mix!

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