Completely Different Tuna & Egg Salad (No Mayo)

"Not your usual tuna or egg salad, this can be enjoyed as is, in a sandwich, on top of greens, or any other way that sounds good to you. If you want to add a touch of mayo for creaminess, go ahead- but it's plenty good without! You can change up the ingredients to suit what you have on hand, or what you like- chopped pickles instead of capers, oil packed tuna instead of water packed, different herbs, shallot instead of green onion... This is just how I first made it based on what was in my kitchen."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:




  • Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
  • Whisk together vinegar, oil, salt and pepper in another small bowl.
  • Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
  • Chill for 1 hour for flavors to combine, then serve.

Questions & Replies

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  1. I added a little extra vinegar, salt and oil for 2 cans...but this was exactly what I was looking to make and it's delicious. It's a great, no guilt lunch or snack.
  2. Excellent testing. Common since would indicate the prep time by 11 year was able to make.
  3. Tasted grwat and instructions are easy to follow but I wasnhome for lunch and the recipe says it takes ten minutes. NEEDS TO STATE ANY ADDITIONAL TIMES LIKE CHILL OR PREP TO INCLUDE BOILING EGGS. Didn't have ample time to make. Write these better in the future.
  4. Absolutely wonderful! I added chopped onion and garlic and seasoned with Old Bay. I can't wait to see how it tastes tomorrow after it sits overnight!
  5. This is very different and very good. I made 100% as per recipe and I really like the interesting combination of flavours. Good protein meal.


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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