Tuna and Vegetable Salad Without Mayonnaise
Tuna salad turns watery because the tuna and the vegetables were never drained. Press the liquid out of the tuna, salt and drain the cucumber, and add the dressing a minute before serving rather than hours in advance.
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Calories
- 240
Photo: Ansh014 — CC BY-SA 4.0 · Wikimedia Commons
Tuna salad is a complete protein meal made in ten minutes from a tin in the cupboard. The olive oil and lemon version is lighter and far better tasting than the mayonnaise one.
Method
-
1
Drain the tuna
Drain the tuna and press it with the back of a spoon to get all the liquid out. That liquid is the first cause of a watery salad.
⏱ 4 min -
2
Drain the cucumber
Dice the cucumber, salt it and leave it in a sieve for 10 minutes, then rinse and dry. Cucumber is 95% water and releases all of it into the bowl.
⏱ 12 min -
3
Seed the tomatoes
Chop the tomatoes and remove the seeds and watery centre. That is the second source of moisture thinning your dressing.
⏱ 5 min -
4
Soak the onion
Slice the red onion thinly and soak it in iced water for 5 minutes, then drain. Soaking takes the harshness out and leaves it crisp.
⏱ 6 min -
5
The dressing
Whisk the olive oil, lemon, mustard, oregano and salt until emulsified. The mustard is not there for flavour — it is an emulsifier that holds the oil and lemon together.
⏱ 4 min -
6
Dress at the last minute
Toss the tuna, beans, drained vegetables, olives and parsley with the dressing one minute before serving. Dressing it early makes everything weep.
⏱ 4 min
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Tips that actually matter
- Press the tuna with the back of a spoon to get every drop out.
- Salt and drain the cucumber, and seed the tomatoes — both are water sources.
- The mustard is an emulsifier, not a flavour — it binds oil to lemon.
- For a lunchbox: keep the dressing separate and toss at the table.
People also ask
Why does my tuna salad go watery?
The tuna was not drained and the cucumber released its water. Press the tuna with a spoon, salt and drain the cucumber for 10 minutes, seed the tomatoes — and dress it immediately before serving.
Why skip the mayonnaise?
Olive oil and lemon are lighter in calories and better in fat quality, and they let the tuna and vegetables actually taste of something. Mayonnaise covers everything underneath it.
How long does it keep?
One day once dressed. For a lunchbox, keep the tuna, beans and dressing in one container and the fresh vegetables in another, and combine at eating time — that way it holds for 3 days.
Cook mode
Tuna and Vegetable Salad Without Mayonnaise
-
1
Drain the tuna
Drain the tuna and press it with the back of a spoon to get all the liquid out. That liquid is the first cause of a watery salad.
-
2
Drain the cucumber
Dice the cucumber, salt it and leave it in a sieve for 10 minutes, then rinse and dry. Cucumber is 95% water and releases all of it into the bowl.
-
3
Seed the tomatoes
Chop the tomatoes and remove the seeds and watery centre. That is the second source of moisture thinning your dressing.
-
4
Soak the onion
Slice the red onion thinly and soak it in iced water for 5 minutes, then drain. Soaking takes the harshness out and leaves it crisp.
-
5
The dressing
Whisk the olive oil, lemon, mustard, oregano and salt until emulsified. The mustard is not there for flavour — it is an emulsifier that holds the oil and lemon together.
-
6
Dress at the last minute
Toss the tuna, beans, drained vegetables, olives and parsley with the dressing one minute before serving. Dressing it early makes everything weep.
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