How to Make No-Mayo Tuna Salad - A Step-by-Step Guide

No-Mayo Tuna Salad is a refreshing and delicious alternative to the traditional mayonnaise-based tuna salad. This recipe is perfect for those looking for a healthier and lighter option, as it uses yogurt and avocado to create a creamy and flavorful dressing. Whether you're trying to cut back on mayonnaise, or simply want to switch up your tuna salad routine, this recipe is sure to become a new favorite in your meal rotation.

What sets this tuna salad apart is the use of yogurt, which ...

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Ingredients

  • 5 eggs
  • 1 ¼ cups bread and butter pickles
  • 2 (5 ounce) cans tuna, drained
  • 3 stalks celery, chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon sweet pickle juice

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Place eggs 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; 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.
  • Nutrition

    139 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 168mg
    • Sodium: 470mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 1mg
    • Calcium: 36mg
    • Iron: 2mg
    • Potassium: 210mg