This Italian tuna is a fresh and flavorful dish that makes the perfect light salad. Ready in just 10 minutes, it's a healthy and satisfying meal made with canned tuna, beans, tomatoes, and fresh herbs, all brought together with a bright splash of lemon and a drizzle of olive oil.
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Why You’ll Love This Italian Tuna Salad
Growing up, tuna salad was always a favorite in my house. My mom made hers super simple — just tuna and mayo, maybe some celery if she was feeling fancy. But as much as I love a classic, I wanted to create a healthier twist: a tuna salad without mayo that still had all the bold flavors I crave.
This easy, no-mayo tuna salad is light, satisfying, and bursting with flavor, and inspired by fresh Italian flavors and ingredients. Whether you serve it in lettuce wraps, on a sandwich, or over a bed of greens, it’s a light and refreshing way to enjoy tuna salad without the heaviness of mayonnaise. Here’s why you’ll love it:
- So much flavor
- Light and healthy
- Super quick
- Incredibly versatile
Ingredient Information And Substitutions
- Tuna- The star of the dish! Use tuna packed in water for a light option. Albacore or yellowfin tuna both work well.
- Beans- I like to use Great Northern beans. They add a creamy texture and extra protein. You can swap them with cannellini beans, chickpeas, or kidney beans for a slightly different flavor. Be sure to rinse them!
- Tomatoes- Fresh, juicy tomatoes add sweetness and balance. Chopped Cherry tomatoes, Roma tomatoes, or even sun-dried tomatoes can be used too.
- Green onions- Provide a mild onion flavor without overpowering the dish. Substitute with chopped red onion, shallots, or chives.
- Olive oil- Adds richness and helps blend the flavors. Extra virgin olive oil is best, but avocado oil can be used as an alternative.
- Lemon juice- Enhances freshness and acidity, balancing the flavors. If you don’t have lemons, use a splash of white wine vinegar or red wine vinegar.
- Fresh oregano- Brings an earthy, slightly peppery taste. Dried oregano works in a pinch, but fresh gives the best flavor.
- Fresh basil- Adds a bright, aromatic touch. If fresh basil isn’t available, use dried basil (up to 2 teaspoons) or swap with fresh parsley.
- Garlic powder- Provides a mild garlic flavor without overpowering the dish. Fresh minced garlic can be used for a stronger taste.
- Kosher salt- Helps bring out the flavors. If using table salt, reduce the amount slightly.
- Ground black pepper- Adds a hint of spice and depth. Freshly ground black pepper is ideal for the best flavor.
How To Make Tuna Salad Without Mayo
Step 1- Drain the tuna and place ingredients into the bowl.
Be sure to drain your canned tuna well to avoid excess moisture and add the ingredients into a large bowl.
Step 2- Mix everything.
Break up larger chunks of tuna as you stir until well combined.
Step 3- Adjust seasoning.
Give it a taste and adjust the seasonings as needed.
Serve in lettuce wraps, over greens, or on toasted bread for an easy and delicious no mayo tuna salad.
Frequently Asked Questions
Yes. This salad keeps well for up to 4 days in the refrigerator. Wait to add the basil until just before serving to keep it fresh and prevent it from wilting.
Since it's mayo-free, you can freeze the tuna and beans for up to 2 months. However, tomatoes and fresh herbs may become mushy when thawed, so I probably wouldn't.
A simple mix of olive oil, lemon juice, salt, and pepper is perfect. You can also add balsamic vinegar or Dijon mustard for extra flavor. If you prefer a creamier option, try Greek yogurt or mashed avocado.
Tips For Making Canned Tuna Salad
- Try different tuna varieties. I typically use yellowfin tuna in water, but albacore is great too. My mom said she thought it would be fantastic with tuna packed in oil. I haven't tried this, but I'm sure it would be tasty — although a bit more oily, so perhaps cut down the oil in the recipe if your tuna is packed in oil.
- Press out as much liquid as possible from canned tuna before mixing. If using oil-packed tuna, you can leave the oil for extra flavor.
- Avoid over-mixing. You'll need to break up the tuna for a more consistent texture, but stop stirring as soon as everything is combined. Otherwise, the tuna will start to get stringy and the overall texture will be a bit mushy.
- Different brands of tuna and beans vary in salt content, so be sure to taste the salad as you mix. Add more lemon juice, salt, or olive oil as needed.
- Ingredients to prep ahead- Chop the tomatoes, green onions, and herbs. Store them separately in the fridge until you're ready to assemble the salad.
- Leftovers and storage- Store in an airtight container in the fridge for 4 days.
What to Serve with Bean And Tuna Salad
This no mayo tuna is light, refreshing, and packed with flavor and can be served on crusty bread, in lettuce wraps, or over mixed greens. But if you're looking to pair it with something extra, there are plenty of delicious options! From crusty bread to hearty soups, here are some of my favorite ways to enjoy this dish:
Other Tasty Salad Recipes To Try
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Italian Tuna
Ingredients
- 12 ounces tuna in water, well drained and broken up (2 cans)
- 14 ounces Great Northern Beans, rinsed and drained
- 1 medium tomato, diced
- 1 bunch green onions, chopped (green parts only)
- 1 teaspoon fresh oregano, chopped
- 2 Tablespoons fresh basil, chiffonade
- 2 Tablespoons lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Lettuce Wraps for serving
Instructions
- In a large mixing bowl combine all ingredients.
- Mix well and taste.
- Adjust seasonings to your taste. Serve immediately.
Video
Notes
- Try different tuna varieties. I typically use yellowfin tuna in water, but albacore is great too. My mom said she thought it would be fantastic with tuna packed in oil. I haven't tried this, but I'm sure it would be tasty — although a bit more oily, so perhaps cut down the oil in the recipe if your tuna is packed in oil.
- Press out as much liquid as possible from canned tuna before mixing. If using oil-packed tuna, you can leave the oil for extra flavor.
- Avoid over-mixing. You'll need to break up the tuna for a more consistent texture, but stop stirring as soon as everything is combined. Otherwise, the tuna will start to get stringy and the overall texture will be a bit mushy.
- Different brands of tuna and beans vary in salt content, so be sure to taste the salad as you mix. Add more lemon juice, salt, or olive oil as needed.
- Ingredients to prep ahead- Chop the tomatoes, green onions, and herbs. Store them separately in the fridge until you're ready to assemble the salad.
- Leftovers and storage- Store in an airtight container in the fridge for 4 days.
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