Bursting with crisp cucumber, crunchy bell pepper, celery, and bright green onion, this tuna salad without mayonnaise is the perfect light summer lunch. Pile it into a sandwich on good bread, scoop it with tortilla or corn chips, or keep it low-carb with celery sticks or carrot batons.
Tuna Salad No Mayo
Many of us remember tuna salad made with mayonnaise, and it has its place. However, mayo adds a lot of calories and saturated fat. If you prefer a lighter, high-protein alternative that still provides creaminess and a mild tang, cottage cheese is an excellent swap. It binds and moistens the salad much like mayonnaise, but with far fewer calories and a big boost of protein and calcium.
Half a cup of mayonnaise can contain roughly 700–800 calories and almost no protein. In contrast, half a cup of cottage cheese is around 120 calories and contributes significant protein and calcium. That nutritional difference makes cottage cheese a smart choice for a satisfying, nutritious tuna salad.
If you’re concerned about the curds, you can blend the cottage cheese briefly for a smoother texture, though many people enjoy the slight curd for added body. Dijon mustard adds a bright, sharp note that complements the tuna and cottage cheese, and you can adjust the amount of mustard to taste.
Tuna Cucumber Salad
This recipe leans heavily on vegetables for crunch and freshness, making it especially appealing on hot days. Diced cucumber is the star—refreshing and hydrating—while bell pepper, celery, and green onion contribute texture and flavor. If you want an extra burst of fresh flavor, leave the celery leaves attached when you chop the stalk; they add a subtle, herb-like brightness.
Tuna and Cottage Cheese
You can make a no-mayo tuna salad with other binders like Greek yogurt or mashed avocado, both of which work well for different reasons. In this version, cottage cheese is my preferred choice for its protein content and creamy, neutral flavor. Combine the cottage cheese with Dijon mustard and drained tuna for a balanced, satisfying base. If you prefer a smoother texture, blend the cottage cheese briefly with an immersion or countertop blender.
How Long Does Tuna Salad Last in the Refrigerator
Stored in an airtight container, tuna salad is generally safe for 3 to 5 days in the refrigerator. For best texture, though, this version is at its peak when eaten within about five hours of assembling. Cucumbers and other diced vegetables release liquid over time, which can make the salad watery if mixed far in advance.
To preserve crunch, prepare the tuna mixture (tuna, cottage cheese, Dijon mustard, and seasonings) and store it in one airtight container. Store the diced cucumber, bell pepper, celery, and green onion in a separate container. Combine them just before serving to maintain the fresh texture.
Serve immediately after mixing for the best mouthfeel. If you do make it earlier and it becomes watery, drain off any excess liquid from the vegetables before stirring and serving.
Bursting with crunchy, refreshing cucumber, bell pepper, celery, and green onion, this no mayo tuna salad is the ultimate summer lunch!
Tuna Salad No Mayo
Rebecca Lindamood
Ingredients
- 1 can albacore tuna drained
- 1/2 cup cottage cheese
- 1 tablespoon Dijon mustard
- 1 red bell pepper seed and stems removed, diced or roughly chopped
- 1/2 seedless cucumber diced or roughly chopped
- 1 stalk celery diced or roughly chopped
- 1 green onion roots trimmed off and discarded, thinly sliced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Old Bay Seasoning or kosher salt
Instructions
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Stir all ingredients together until evenly combined. Serve immediately or refrigerate until ready to eat. For best texture, eat within five hours of mixing. If the salad sits longer and the vegetables release liquid, drain any excess before stirring and serving.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use if exact values are needed.
