No-Mayo Tuna Salad
A bright and briny no-mayo tuna salad that comes together in fifteen minutes. Great straight from the bowl, even better piled onto avocado toast.
Ingredients
- 2 cans tuna, drained
- ½ small red onion
- 1 stalk celery
- ¼ cup green olives, chopped
- ¼ cup sun-dried tomatoes, chopped
- 3 tbsp parsley, chopped
- 2 tbsp olive oil, more as needed
- ½ tbsp whole grain mustard
- salt and pepper
- 1 avocado, optional, for serving
- sourdough bread, optional, for serving
Instructions
- Prepare the ingredients: thinly slice the onion; finely dice the celery; finely chop the olives, sun-dried tomatoes, and parsley.
- Add everything to a bowl and mix to combine.
- Stir in the olive oil and mustard. Taste and season with salt and pepper. Add more olive oil or lemon if needed.
- Serve as a sandwich or on toast with avocado.