Dairy Free Tuna Salad

Tuna Salad
Debbi Smirnoff/E+/Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
177 Calories
13g Fat
1g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 177
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 12%
Cholesterol 29mg 10%
Sodium 252mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 13g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna salad typically is bound with mayonnaise which is a condiment made with eggs, oil, vinegar, lemon juice, and often water, but no dairy. But some people swear by adding a dollop or two of sour cream for extra creaminess. This tuna salad recipe addresses that taste preference and still keeps it dairy-free.

This simple recipe, requiring only a few ingredients, is delicious on its own or in a sandwich and can be fine-tuned to your preferences by varying the ingredients.

For this to be the best salad it can, make sure you use high-quality canned white tuna (or cook and flake your own), preferably Albacore, packed in spring water.

Ingredients

  • 2 (7-ounce) cans white tuna (water-packed, drained and flaked)
  • 1/2 cup low-fat mayonnaise (or low-fat soy mayonnaise)
  • Optional: 2 tablespoons dairy-free sour cream
  • 2 tablespoons finely diced onion
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons dill pickle relish
  • Pinch garlic powder
  • Salt and freshly ground pepper (to taste)

Steps to Make It

  1. In a medium-sized mixing bowl, combine the tuna, mayonnaise, optional dairy-free sour cream, and diced onion, stirring until well mixed.

  2. Add sweet pickle relish, dill pickle relish, garlic powder, and salt and pepper, stirring until well combined. Cover and store in the refrigerator for 15 to 30 minutes before serving.

  3. Serve with crackers, atop salad greens, or in a sandwich or wrap.

Variations

Tuna salad lends itself to variations limited only by your creativity and taste preferences.

  • In place of the sweet and dill relishes, add 2 tablespoons finely chopped preserved lemon (available at specialty stores and markets), 1/4 cup chopped olives and about 1/4 cup finely chopped sun-dried tomatoes.
  • In place of the 2 tablespoons dill relish, add 2 tablespoons curry powder, 2 tablespoons finely chopped fresh parsley and 1/4 cup finely chopped apple pieces.
  • Replace one of the cans of tuna with a 6-ounce can of drained crabmeat.
  • Add 3 chopped hard-cooked eggs, along with some chopped fresh cherry tomatoes.

Serving Suggestions

While tuna salad is a natural on its own or between two slices of bread, it can be transformed into an entirely new taste sensation.

  • Prepare dairy-free tuna melts on the stovetop (as you would with a dairy-free toasted cheese sandwich) using the dairy-free cheese of your choice.
  • Create a tuna salad wrap with fresh veggies and a dairy-free cream cheese spread of your choice.
  • Serve with crackers, fresh celery stalks, and baby carrots as an appetizer or snack.
  • Prepare it as an open-faced sandwich on toasted bread with fresh greens, and then top it with a fried egg, salt, and freshly ground pepper.
  • Serve with chilled pasta as a cold pasta salad. Toss the pasta with olive oil, sun-dried tomatoes, parsley, and tuna salad, and then chill for at least 1 hour before serving.
  • For a fun potluck dish with flair, stuff tomatoes or bell peppers with the tuna salad. For stuffed tomatoes, simply hollow out the tomatoes—the filling can be used for a tomato-based sauce for another dish or discarded—and fill with the tuna salad, topping it off with a touch of salt and freshly ground pepper and maybe a dash of olive oil. For stuffed peppers, simply remove the tops of the peppers and the seeds, cut the peppers in half and fill with the tuna salad.

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