Insanely Good Dairy-Free Tuna Salad

People seem to have a love/hate relationship with tuna. I know people who either love it and get excited about it, or they loathe everything about it. Welp, guess what guys. I freaking love this fish, I think it’s delicious, so that’s what this post is about. *shrug*


The thing with tuna salad is that, normally, it has mayo or some ‘ish in it. Sometimes like a lot of mayonnaise. While I’m all about that mayo life, I’m also currently under the restrictions of this ridiculously long elimination diet (= no mayonnaise). It’s like time moves in slow motion to remind me as often as possible that I still can’t have cheese. Good Lord. BUUUUTT…I found a way around using sinful amounts of creamy high caloric dressing to make a mesmerizing tuna salad (spoiler alert: it’s still creamy).


Enter: olive oil. M’gyosh, oil is just the BEST. It just makes me feel SO GOOD. This recipe is a variation of Tori’s Kitchen, which is here. Instead of using basil, I threw in dill and chives. And I had some sauteed celery, onion, and carrots that I used in place of using raw celery. It was the right choice.


Ooh, ooh, guys!!! I’ve reached the point in this elimination diet where it’s worth it, because I have a TON of energy now!! I was dealing with chronic fatigue before, which is one of the stupidest and most frustrating issues I’ve dealt with. I forgot what having energy was even like, but now I feel unstoppable! Guhhhh, I’m so excited about it. That alone makes this difficult diet worth it. So if you’re struggling with fatigue or digestion issues, etc and want to try this diet but don’t know where to start, hit me up here, on social media, or through email! I’ll work with you to find a menu to help you get started!


Tuna Salad With White Beans On Lettuce With Avocado

2 servings

  • 5 oz canned tuna, drained

  • 1 tbsp chopped fresh chives

  • 1 tbsp chopped fresh dill

  • 1/2 stalk celery, minced (I used minced sauteed veggies instead)

  • 2 tbsp lemon juice

  • 1-2 tbsp olive oil

  • salt and pepper

  • 2 large handfuls lettuce, divided

  • 1 can of great northern beans, drained and rinsed (see note)

  • 1 avocado, divided

Pour the drained tuna into a bowl and break it into small pieces with a fork. Add the chives, dill, celery, lemon juice, olive oil, and salt and pepper. Mix together well. Divide the lettuce between two salad bowls. Top with 1/4 cup of the white beans, then half of the tuna mixture. Serve with 1/2 avocado per serving. Enjoy!

*NOTE: This recipe uses canned white beans, but I used dry beans. I utilized Naturally Ella’s “quick soak” method and way of cooking them, which you can find here.