Healthy Canned Tuna Salad (No Mayo)
Light, nutritious, tasty - without mayonnaise! This healthy salad with canned tuna is quick and easy. It takes about as long as boiling and cooling eggs - around 15 minutes. Great for a snack or a light dinner, and fresh cucumber adds a summery note!
Updated : 24 February, 2026
Easy
About 10 min.
Ingredients
200 grams
Canned tuna
2
Eggs
8
Cherry tomatoes
1
Cucumber
1
Onion
6
Lettuce leaves
Sauce
2 tablespoon
Olive oil
1 teaspoon
Mustard
1 tablespoon
Lemon juice
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a healthy tuna salad? Prepare the ingredients. Choose tuna in its own juice, not in oil - this reduces the salad’s calories. Boil the eggs in advance and let them cool. Instead of cherry tomatoes you can use large tomatoes; then you’ll need 2. Wash the vegetables beforehand. Use a mild mustard that tastes good to you; I used whole-grain mustard.
Step 2
Drain the tuna in a sieve so the liquid runs off.
Step 3
Rinse the lettuce leaves well under running water, then place them on a paper towel. Pat dry on all sides - extra moisture quickly makes them limp.
Step 4
If using large tomatoes, cut them into wedges. Cherry tomatoes are enough to cut in halves.
Step 5
Trim the ends off the cucumber and slice it into wedges.
Step 6
Peel the onion and slice it into thin half-rings.
Step 7
Cut the eggs into quarters.
Step 8
Take a plate. Tear the lettuce onto it. It’s important to do this with your hands, not a knife, because contact with metal makes lettuce oxidize and wilt faster. Add the tuna on top, breaking it into small pieces with your hands.
Step 9
Add the tomatoes, cucumber, and onion half-rings on top, separating the onion into smaller pieces first.
Step 10
Place the egg quarters on top.
Step 11
Make the dressing. In a small bowl, pour in olive oil, add lemon juice, and add a spoonful of mustard. Mix well with a spoon.
Step 12
Lightly salt the salad - keep in mind the tuna is already fairly salty. Drizzle with the dressing and serve right away. Leafy salads shouldn’t sit dressed for long: vegetables release juice, greens get wet, and the salad becomes less appetizing. If you’re making it ahead, salt and dress it right before serving.
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