No Mayo Tuna Couscous Salad Recipes

NO MAYO TUNA SALAD

Steps:

• In a large bowl, flake the tuna with a fork.
• Add celery, carrot, onion and bell pepper.
• In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard and parsley. Pour dressing into salad and stir to combine.
• Adjust seasoning with salt and pepper to taste.

NO-MAYO TUNA COUSCOUS SALAD RECIPE

Steps:

• In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
• Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
• Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
• Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

NO-MAYO MEDITERRANEAN TUNA SALAD

Steps:

• Place tuna in a bowl and flake with a fork. Add bell pepper, oil, lemon juice, mustard, capers, and parsley; stir well to combine and season with salt and pepper. Serve with salad greens, cucumbers, and crackers on the side.

TUNA SALAD WITHOUT MAYONNAISE

Steps:

• Mix tuna, salad dressing, mustard, relish, celery seed, onion powder, salt, and pepper together in a bowl.
• Place in the refrigerator for 1 hour.

NO-MAYO TUNA SALAD

Steps:

• 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.