Riff on the lunch box staple in this no-mayo tuna salad. Instead of the stiff scoopable mixture you’d find at a deli counter, this version is inspired by Italian-style tuna, with just-broken-up fish fillets tossed with a bright vinaigrette, herbs, and crunchy celery. Add a can of white beans for heft and serve with peppery greens like arugula or a hardy chicory like radicchio. For the silkiest texture, make sure to use tuna packed in olive oil—not water. Store the salad and greens separately and it’ll stay just as punchy and fresh throughout the week.
To pack this for lunch, scoop tuna mixture into a container, then top with greens and cover. Refrigerate until ready to eat, then shake the container or flip over onto a plate to dress the greens.
More mayo-free salads this way: Creamy Tahini Chicken Salad; Dill Pickle Potato Salad; and Chopped Salad With Sardines and Preserved Lemon. Don’t forget to check out our favorite tinned fish.
