Tips To Serve Tuna Sandwich Recipe Without Mayo Simple

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The classic tuna sandwich: a lunchbox staple, a quick and easy meal, and a delicious combination of protein and flavor. But what if you’re not a mayo fan? Fear not, because this recipe delivers all the goodness of a tuna sandwich without the mayo!

This no-mayo tuna salad is perfect for those who prefer a lighter option or have dietary restrictions. It’s packed with flavor and comes together in minutes, making it a great choice for busy weekdays or a satisfying afternoon snack.

The BEST Tuna Sandwich (No Mayo!)
The BEST Tuna Sandwich (No Mayo!)


2 (5 oz) cans tuna in water, drained and flaked

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 red onion, finely diced (about 1/4 cup)
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 4 slices of whole-wheat bread

  • Directions:

    1. In a large bowl, combine the flaked tuna, olive oil, and lemon juice.
    2. Stir in the red onion, celery, dill, and parsley.
    3. Season generously with salt and pepper to taste.
    4. Toast the bread slices to your desired level of crispness.
    5. Divide the tuna salad mixture evenly between the two slices of bread.
    6. Enjoy your delicious no-mayo tuna sandwich!


    For a creamier texture, you can mash a half of an avocado and add it to the tuna salad mixture.

  • If you don’t have fresh dill, dried dill is a perfectly acceptable substitute.
  • Feel free to add other chopped vegetables to the mix, such as bell peppers, carrots, or cucumbers.
  • This recipe is easily doubled or tripled to make a larger batch for meal prep.

  • Nutrition Facts (per serving):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 400mg (depending on bread)
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 30g

  • Conclusion:

    This no-mayo tuna sandwich is a healthy, delicious, and satisfying lunch option that’s perfect for anyone looking for a quick and easy meal. It’s packed with protein and flavor, and the lack of mayo makes it a lighter alternative to the classic recipe.

    Frequently Asked Questions (FAQs):

    1. Can I use canned tuna packed in oil instead of water?

    Yes, you can use canned tuna packed in oil. However, keep in mind that this will increase the overall calorie and fat content of the sandwich. Drain the oil completely before adding the tuna to the salad mixture.

    2. What kind of bread is best for this sandwich?

    Any type of bread you enjoy will work well! Whole wheat bread adds additional fiber and nutrients, but white bread, sourdough, or even a croissant can be used for a richer flavor profile.

    3. What are some other substitutions I can make?

    If you don’t have red onion, you can use a green onion instead. Chopped fresh chives would be another delicious option. If you’re not a fan of celery, you can leave it out or substitute it with chopped fennel bulb.

    4. Can I make this recipe ahead of time?

    Yes, you can! The tuna salad can be prepared up to a day in advance and stored in an airtight container in the refrigerator. However, it’s best to toast the bread just before serving for optimal freshness.

    5. What are some good side dishes to serve with this sandwich?

    This tuna sandwich pairs well with a variety of side dishes. Some options include a side salad, sliced fruit, potato chips, or baked sweet potato fries.