Tuna Salad without Mayo

Italian-inspired tuna salad. Made healthy using olive oil and vinegar, and added protein with cannellini beans. I hope you love it as much as I do.

This no-mayo tuna salad is light, fresh, and delicious. This tuna salad was inspired by one I had in Italy. I use vinegar and olive oil dressing that is oh-so flavorful.

Yield: 2

Author: Lauren Lane

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Tuna Salad without Mayo

This no-mayo tuna salad is light, fresh, and delicious. This tuna salad was inspired by one I had in Italy. I use vinegar and olive oil dressing that is oh-so flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon red- or white-wine vinegar
• 1/4 teaspoon kosher salt (or more to taste)
• fresh-ground black pepper to taste
• 2- 2.6 packs tuna packed in oil or water. (I use wild caught)
• 1 15-ounce canned white cannellini beans
• 1/8 small red onion, sliced thin or shaved
• 1/2- 1 tablespoon drained capers (may also substitute black olives or artichokes)
• For serving: one sliced tomato or a handful of arugula or romaine

Instructions

1. Combine the first four ingredients for the dressing.
2. Toss together the tuna, beans, onion, and capers.
3. Add 3/4 of the dressing, toss and taste. Add the rest if desired.
4. Serve on sliced tomatoes or greens.

© Lauren Lane

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Tuna Salad without Mayo