Description
You’ll love this creamy, dairy-free tuna salad without mayo or yogurt! It’s tangy, delicious and loaded with crunchy celery and red onion.
Ingredients
- 1/2 cup dairy-free sour cream
- 1 1/2 tablespoons whole grain dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cane sugar
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 2 cans albacore flaked white tuna (packed in water), drained
- 3 stalks celery, diced
- 2 tablespoons diced red onion
- 1 tablespoon capers, drained
Instructions
- In a medium-sized bowl, add the sour cream, mustard, lemon juice, vinegar, garlic powder, onion powder, sugar, salt and pepper and stir to combine.
- Add the tuna, celery, red onion and capers. Stir until everything is combined.
- Serve immediately or cover and store in the fridge for an hour to let the flavours meld.
Notes
- Dice the celery and red onions small so they mix in well with the tuna and other ingredients.
- To avoid a watery tuna salad, make sure the canned tuna is well drained.
- If you want a creamier tuna salad, feel free to use a little more sour cream.
- Make sure your dairy-free sour cream is thick and creamy. I used Tofutti brand for this recipe. Runnier sour creams will make the tuna salad a little runny.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
