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Mayo-Free Tuna?

I want to start eating more tuna sandwiches, etc., but don't like the salads that include mayo. I know there are a world of options out there, but am curious to hear which are some hound-favorites. Thanks in advance.

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  1. Try a Nicoise salad. You can use the canned variety or fresh tuna.

    1 Reply
    1. re: CHEFBUCK

      I like to sear fresh tuna from the fish dud, slice it, and throw it on some good crusty bread with avocado, onion, spinach and a little honey mustard or dijon mustard.

      Or, you can get Sushi grade tuna and make a nice tartare.

      Also, I just love fresh seared tuna in a wrap with red onion, spinach and goat cheese.

    2. try italian tuna...peppers, onions, olives, seasoning, oil, vinegar...

      1. Try using avocado instead of mayonnaise.

        1. I like to mix the tuna with Trader Joe's Roasted Red pepper spread - I bet a lot of other dips and tapenades would work well with this. Mashed avocado makes an awesome sub for mayo, too.

          1. Is it because you don't like the taste? If it's becasue of the fat try veganase. It's awesome.

            1 Reply
            1. re: Lemonii

              I believe Vegenaise has as much fat as regular mayo, or nearly. They might have a light version. It is really tasty though. We used it for my son when he was a baby, to accomodate an egg allergy.

            2. Here's the link to an amazingly good tuna/orzo salad. www.epicurious.com/recipes/food/views...

              1. I like moistening tuna with lemon juice and olive oil, and adding any combination of green onion, fresh parsley, capers, red onion, and olives.

                1 Reply
                1. re: Olivia

                  same as olivia's cept add chopped tomatoe

                2. You can also do a great tuna salad with a little mustard, lemon juice, ginger, five spice, sesame oil, green onion, garlic (or powder in a pinch), a bit of honey, soy sauce and a dash of rooster sauce.


                  1 Reply
                  1. re: Diana

                    ever try Miso Mayo?? I get it at Whole Foods. Mix with tuna & enjoy!

                  2. Have you tried a mayo substitute? Whole Foods sells a pretty good Vegan-aise that tastes just like mayo, but is much lower in fat and calories.

                    I also typically use a salad dressing (homemade from a restaurant in CT) that has oil, vinegar and anchovies. The texture and consistency of the anchovies really pulls it all together and is a good complement to the tuna.

                    1. I recently made some tuna (packed in water) with plain non fat yogurt, with arugula,red onion, capers and lemon juice open faced on dark rye. It was really a fresh taste to the old tuna with mayo on white.

                      1. The bagel place by me does a good honey mustard tuna. Same as regular tuna salad, but with honey mustard instead of mayo.

                        1. How about Tuna with bean salad? Tuna + beans (cannelini, canned is fine), oil, vinegar plus whatever you're in the mood for: celery, capers, oregano, lemon juice, olives, garlic, onion, dill, chopped parsley etc. etc. One of my lunch standbys & always excellent....

                          1 Reply
                          1. re: fauchon

                            If I'm not in a mayo mood I'll make a basic vinaigarette with olive oil, balsamic, shallots, dijon and bind it with that. Pretty good stuff.

                          2. Not the most gourmet, but I use standard canned tuna with honey mustard to replace the mayo. I can't stand mayo-based salads either. I also throw in scallions, celery, curry powder, black pepper and sometimes peppers. I bet it would be good with some fresh herbs, too. I don't use a *ton* of mustard, because then the sugar content would be way too high. But, it's not as creamy as standard tuna salad because of this. I eat it on multigrain all the time, and use Boar's Head brand honey mustard.

                            1. Depending on what I have around I use hummus, plain yogurt, sour cream, or some combination of these. Often I add lemon juice and salt/pepper. Sometimes I combine mayo with one of the above as well. All of them work well to hold the tuna salad (chicken salad, egg salad) together, with a lot less fat than mayo - although nothing quite duplicates the rich silky smoothness of mayonaise.

                              1. for an asian take, i like a bit of olive oil, mirin, pickled sushi ginger and its juice, and a bit of wasabi or sriracha

                                1. I like canned tuna on its own without mayo! All you need to do is add a little pepper for some seasoning and it's delicious. Drain the juice too of course :)

                                  1. I use hummus because I just can't stand mayo. I'll generally get a spicy version, whatever seasonings appeal to you, and add a good glop of it into the tuna along with some lemon juice and thinly sliced scallions. I doubt it saves any fat but that's not my goal here.

                                    1. I mix tuna with cream cheese for a spread/dip and season it like I would a tuna salad. I also replace mayo with yogurt. I hate mayo.

                                      1. This one from Penzey's spice catalog sounds kind of unusual, but it's SO good. It only has 1/3 cup of mayonnaise and makes 3 cups of salad.

                                        Gingered Tuna Salad

                                        1 12 oz. can chunk white tuna in spring water
                                        2 tsp. sweet curry powder
                                        1 Tbsp. olive oil
                                        1/4 cup minced red onion
                                        3 Tbsp. crystallized ginger
                                        1/3 cup mayonnaise
                                        1 Tbsp. rice vinegar
                                        1 tsp. Dijon mustard
                                        1/4 cup chopped pecans
                                        1/4 tsp. salt
                                        1 dash cayenne pepper

                                        Drain tuna and set aside. In a small saucepan over low heat, sauté curry powder in olive oil for 5 minutes, stirring every so often. While curry powder is cooking, mince onion. Chop ginger into small pieces (same size as minced onion). In a medium bowl, whisk to combine mayonnaise, vinegar and mustard. Add sauteéd curry powder mixture (making sure to scrape it all in), ginger, onion, pecans, salt and cayenne. Whisk again. Add tuna and mix with a fork until well-blended/coated with dressing. Serve chilled or at room temperature over greens with crusty bread and cherry tomatoes.

                                        1. I have added artichokes and olive oil. I keeps it rather moist, then throw in some Italian spices.

                                          1. The 'hounds will probably chase me with torches and pitchforks, but I love tuna salad with micracle whip.

                                            4 Replies
                                            1. re: jzerocsk

                                              *gets out pitchfork*

                                              No, seriously, I used to like mayo and english salad creme. You like what you like. But I think Miracle Whip is too close to mayo for the OP.

                                              How about Tuna and Bleu cheese or ranch dressing?

                                              On a side note, I had a college friend who loved ranch dressing on pizza. I tried it. It was good.

                                              1. re: Diana

                                                While the color and texture are similar, the flavors are drastically different. Many believe that MW is a mayo substitute, but it's simply a different product.

                                                Tuna salad made with mayo tastes much different than with Miracle Whip. It definitely should not be written off by anyone looking for something other than mayo.

                                                Tuna salad is one of the main reasons I keep MW around. It's just not good with mayo...almost like mayo accentuates the fishiness of the tuna.

                                                1. re: jzerocsk

                                                  If you can find some English Salad Creme (I believe Heinz makes some) in a supermarket or Brit importer, try a tuna salad with it. Very satisfying.


                                                  here is a recipe for Heinz tuna "fritters" from the site:

                                                  "Tantalising Tangy Tuna Fritters
                                                  A quick lunchtime snack

                                                  Heinz Salad Cream
                                                  Mashed potato
                                                  Seasoning to taste

                                                  Mix togther a can of tuna with your Heinz Salad Cream- mash, adding salt and pepper to taste. Pat the mixture into rounds and coat in breadcrumbs. Shallow fry for a few minutes, or for a healthier altenative, bake in a hot oven until golden brown. Serve on a bead of fresh lettuce with extra Heinz Salad Cream on the side for the extra kick"

                                                  1. re: Diana

                                                    Sounds tasty! I'll have to give it a try!

                                            2. Olive oil, fresh lime juice, salt and pepper. I also like to add chopped red onion and dried or fresh dill weed.

                                              1. I had a great panini a couple of months ago with olive-oil packed tuna, artichoke hearts, and roasted red peppers. I think it would also be good on non-grilled hearty bread.

                                                My favorite Thai restaurant has an appetizer I've never seen in another Thai place--it seems to be canned tuna, slivers of ginger, slices of scallion, and thai basil. No binder. Really tasty.