Dairy Free Tuna Salad Recipe

Cooking Directions

• STEP 1.Drain a can of tuna (5 ounces) and transfer it to a mixing bowl.
• STEP 2.Add 1/4 cup of diced celery, 1/4 cup of diced red bell pepper, and 2 tablespoons of finely chopped red onion.
• STEP 3.In a separate bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper.
• STEP 4.Pour the dressing over the tuna mixture and toss everything together until well combined.
• STEP 5.Adjust salt and pepper to taste and refrigerate the salad for at least 30 minutes to let the flavors meld.
• STEP 6.Serve the dairy-free tuna salad on a bed of fresh lettuce leaves, or as a filling for sandwiches or wraps.
• STEP 7.Store any leftover salad in an airtight container in the refrigerator for up to two days.

Cooking Tips

• For added crunch and flavor, you can toss in some chopped pickles or cucumber.
• Feel free to customize the salad with your favorite herbs, such as parsley or dill.
• If you prefer a creamier texture, you can mix in some dairy-free mayo or avocado.

Storage and Serving

• Store any leftover salad in an airtight container in the refrigerator for up to two days.
• Serve the dairy-free tuna salad as a light and satisfying lunch or a quick and easy dinner option.
• Enjoy it as a dip with crackers or use it as a topping for a green salad.