Tuna Salad Without Mayo
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.
Servings 4 servings
Calories 169kcal
Ingredients
- ½ cup dairy-free sour cream
- 1 ½ tablespoons whole grain dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cane sugar
- ¼ teaspoon fine sea salt
- ⅛ 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 onion. Small pieces will mix together well with the tuna and other ingredients.
- Drain tuna. To avoid a watery tuna salad, make sure the canned tuna is well drained.
- Let it sit. While you can enjoy the tuna salad right away, I like to let it rest in the fridge for about an hour to let the flavors blend.
- Avoid runny sour creams. Make sure your sour cream is thick and creamy. Thinner sour creams may make the tuna salad a little runny.
- Make it creamier. If you want a creamier tuna salad, feel free to use a little more dairy-free sour cream.
Nutrition
Calories: 169kcal | Carbohydrates: 11g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 599mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
