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Low sodium tuna fish salad on lettuce
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Low Sodium Tuna Salad

This easy low sodium tuna salad recipeis one of my favorite go-to lunches. It's perfect for sandwiches, salad or onlow sodium crackers!
Course Appetizer, Lunch, Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 270kcal
Author Bill

Ingredients

Ingredients for the low sodium Tuna Salad

  • 1 12 oz white flaked tuna in water drained - Rinsed in water
  • 2 stalk celery finely diced
  • 2 sweet pickle relish (optional) - Lowest sodium you can find or omit.
  • 1 onion chopped - I like to use red onion
  • 1/3 cup mayonnaise low sodium - See notes
  • 1/3 cup plain Greek yogurt - See notes
  • 1 tsp lemon juice
  • 1 or 2 tsp smoky paprika to taste
  • 1 tsp ground black pepper

Ingredients for the Mayonnaise

  • 1 large egg room temperature
  • 1 cup extra light olive oil
  • 1 tsp Mustard Seed yellow ground
  • 1 tbsp distilled white vinegar
  • 1 tbsp apple cider vinegar
  • 1/4 tsp Pepper Red Or Cayenne

Instructions

Instructions for the Tuna Salad

  • In a fine mesh strainer immersed almost fully in a bowl that nicely accepts the strainer, rinse and drain the tuna well.
  • Combine all ingredients in a small bowl and mix well. You can use right away but always nice to let the ingredients mingle for a while.
  • Use in sandwiches, salad, cracker appetizers or a tuna pasta.

Instructions for the mayonnaise

  • Place all ingredients in order listed in a narrow jar or beaker just wide enough to fit your stick blender.
  • Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to the typical off-white.
  • Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated and the mayo is thick and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
  • Store in a sealed container in the refrigerator for up to two weeks or the expiration date on the eggs.

Notes

See my Low Sodium Mayonnaise post for more details about making mayo.
Use the Greek yogurt for a lower fat tuna salad version.  Add more yogurt for a creamier taste if desired.
Use 2/3 - 3/4 cup low sodium mayo and no yogurt if you are not so worried about fat.

Nutrition

Calories: 270kcal