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READY IN 30 mins

No Mayo Tuna Salad

Read Reviews (17)

"This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner." — CCOVEY

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Original recipe makes 6 servings Change Servings

6 eggs
1 1/2 cups bread and butter pickles
3 stalks celery, chopped
2 (6 ounce) cans tuna, drained

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sweet pickle juice

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Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Peel.
Place the eggs and pickles into a food processor, and pulse until roughly chopped. Transfer to a medium bowl, and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended. Serve on bread or lettuce.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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This was pretty good, a basic tuna salad. I added a little table spice blend to give it some zing. To the reviewer who was disappointed because this recipe was missing the mayo: The whole point of the recipe is that it does not contain mayo, it's even in the title of the recipe.

—Erin Parker

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Most Helpful Critical Review

Dec 17, 2004

Ok, this was missing something MAYO. Seriously this needs some kind of "glue" to hold it together.

—MyVintageMommy

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19 Ratings

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Nov 24, 2009

I had this for lunch today only I modified it a little bit. Instead of bread and butter pickles I used Mt.Olive Dill Salad Cubes and omitted the salt. It was very good on whole wheat bread. I will be making this often.

—FIZZYBABY

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Apr 04, 2006

This was a great, easy, healthy recipe! I just made one serving for lunch and it was filling and satisfied all of my cravings. It would have been just as easy to make the entire salad and feed a family. I loved it!

—McKenna Ralls

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Nov 07, 2009

Put it on a bed of spinach and eat as a "salad" (hence the name of this thing) if you have a hard time keeping the ingredients together. If you're goal is eating healthier you could skip the bread anyhow.

—LouisvilleHugger

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Feb 06, 2008

I think this is a great, healthy alternative to the fat-laden mayo versions, especially since I don't care for the low-fat or fat-free varieties. I sometimes add lemon pepper and green onion, just for added flavor. For more crunch, I sometimes add chopped celery.

—SARAHLOUZOO

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Jan 07, 2008

very good! I added some onion for extra flavor. Will make it again.

—Cindy G.

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Apr 23, 2009

I thought this was lacking a bit of flavor, so I added more chopped pickle and mustard. i did not have any problem with not having a binder bc I accidently processed the egg and pickle a bit too long, which gave me a weird mix that was kinda chunky but not really, and had some liquid to bind. I might try this again with less eggs--it seemed like too many eggs. Of course, couldve been my fault since I processed so long. Thanks for the recipe!

—pomplemousse

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Nutrition

Calories
172 kcal
9%

Carbohydrates
8.8 g
3%

Cholesterol
228 mg
76%

Fat
5.5 g
8%

Fiber
0.3 g
1%

Protein
20.7 g
41%

Sodium
525 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No Mayo Tuna Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 172
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 1.7g 8 %
Cholesterol 228mg 76 %
Sodium 525mg 21 %
** Potassium 254mg 7 %
Total Carbohydrates 8.8g 3 %
Dietary Fiber 0.3g 1 %
Protein 20.7g 41 %
** Sugars 8.4g
** Vitamin A 7 %
** Vitamin C 1 %
** Calcium 5 %
** Iron 19 %
** Thiamin 6 %
** Niacin 89 %
** Vitamin B6 18 %
** Magnesium 8 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.