Healthy Tuna Salad With Hummus (Mayo-Free)
A mayo-free tuna (or salmon) salad made with hummus, sun-dried tomatoes, celery, red onion, stone-ground mustard and fresh dill. Great for sandwiches, wraps, lettuce cups, or atop green salads.
Servings: 2 servings
Ingredients
Ingredients
- 25- oz cans tuna or salmon drained
- 1/2 cupsun-dried tomatoesfinely chopped
- 1/3 cupceleryfinely chopped
- 1/4 cupred onionfinely chopped
- 1/2 cuphummus
- 1 to 2 Tbspstone ground mustardto taste
- 2 Tbspfresh dillchopped
- Sea salt and black pepper to taste
Instructions
Instructions
- Open the 25-oz cans of tuna or salmon and drain any liquid. Transfer the fish to a large mixing bowl and break it up with a fork into bite-sized flakes.
- Add ½ cup sun-dried tomatoes (finely chopped), ⅓ cup celery (finely chopped), ¼ cup red onion (finely chopped), ½ cup hummus, 1 tablespoon stone-ground mustard (start with 1 Tbsp), and 2 tablespoons fresh dill (chopped). Season with sea salt and black pepper to taste.
- Stir everything together until evenly combined and the hummus and mustard coat the fish and vegetables.
- Taste the salad and adjust seasoning as needed: add up to 1 more tablespoon stone-ground mustard (for a total of 1–2 Tbsp), more hummus to loosen the texture, or additional salt and pepper.
- Serve immediately as written, or use for sandwiches, tuna melts, lettuce cups or wraps, or as a topping for green salads.
- Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Equipment
- Large Mixing Bowl
- Fork
- Airtight Container
Notes
Notes
For me, this recipe makes two servings, but depending on how much you eat, it can be 3 to 4 servings.
If you’re looking to meal prep for several workweek lunches, feel free to double or triple the recipe as it saves very well and is even more flavorful the next day after preparation.
For me, this recipe makes two servings, but depending on how much you eat, it can be 3 to 4 servings.
If you’re looking to meal prep for several workweek lunches, feel free to double or triple the recipe as it saves very well and is even more flavorful the next day after preparation.