Mayo-Free Greek Tuna Salad
Wondering what to pack for lunch this week? Tired of eating deli meat, but like the convenience of a cold lunch? You’re in luck! This mayo free tuna salad couldn’t be easier to whip together and can be served so many different ways to mix it up and keep it interesting through out the week! Even better, it’s mayo-free, loaded with high protein tuna, healthy fats from the avocado and olives, and packed with flavor keeping you full all afternoon.
Most nights while making dinner I am also throwing together lunches for The Hubs and myself to take to work the next day. We prefer to take a lunch for a number of reasons it’s cheaper for one, but 9 times out of 10 it’s healthier too. More nutrient dense, portion controlled and a lot of times more tasty then eating out. It does require some creativity and planning ahead, but it’s well worth it to us!
Without further adieu!
Chop up your ingredients, toss them in a bowl, spice them up, stir to combine and there ya have it! The lemon and basil give it a fresh summery taste with the tang from the olives and crunch from the onions. Don’t forget the creaminess of the avocado as it mashes down some from stirring all topped off with a dose of feta. Feta makes everything betta! 😉
Serve it up on your favorite tortilla with some greens, I chose spinach for this go around. Would also be delicious served on top of a salad, as a sandwich, or eaten as a dip with crackers.
What’s your favorite lunch on the go? Do you prefer a hot lunch or a cold lunch?
- 4 cans (5 oz.) - chunk light tuna
- 1/2 - small onion, diced
- 1 can - diced black olives
- 3/4 cup - crumbled feta
- 1 - small avocado, diced
- 6 large leaves - fresh basil, diced
- 1 lemon - juiced
- Small pinch of salt
- Pepper to taste
- 1 tsp. - garlic powder
- 1 tsp. - dried oregano
- 1/2 tsp. - celery seed
- Mix all ingredients together in a dish until well combined.
- Serving options: on toast, on a bun, in a wrap, with crackers, atop a salad