No Mayo Tuna Couscous Salad Recipes

HEALTHY TUNA SALAD

Steps:

• In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt, pepper and parsley until well combined.
• Add the drained tuna on top, along with the celery and red onions. Gently stir until well combined.
• Serve on its own or in a sandwich or on toast.

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.

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

EASY TUNA SALAD WITHOUT MAYONNAISE

Steps:

• Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

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.

TUNA COUSCOUS SALAD

Steps:

• Bring 1/2 cup water to a boil in a medium pan: stir in couscous.
• Remove pan from the heat; cover and let stand 5 minutes.
• Fluff the couscous with a fork and set aside.
• In medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend.
• Add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat.
• Cover and chill for at least 1 hour to let the flavors blend.