This healthy tuna salad is creamy, flavorful, and made without any mayonnaise! Instead, it uses homemade cashew cream for a lower calorie and dairy-free option that still tastes rich and satisfying. Serve it in lettuce wraps, sandwiches, or with crackers for an easy, high-protein meal. {Gluten-free, Dairy-free & Paleo}
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Low Calorie Tuna Salad with Cashew Cream
Tuna is one of the most underrated protein sources. No cooking required and you can crack open a can any time you need a sandwich or salad.
I’m a huge fan of traditional tuna salad with its creamy, pickly flavor profile, but of course, all that mayo can mean a lot of added fat and calories.
Although I do often use Greek yogurt instead of mayo in my recipes, this one is extra special because it uses a garlicky homemade cashew cream instead.
Just four ingredients, completely smooth and creamy, and perfect for pairing with tuna!
If you’re looking for other healthy protein-rich lunches to have on hand, be sure to check out this Healthy Tuna Macaroni Salad or Avocado Egg Salad.
Before You Get Started
This is a quick recipe I’m certain you’ll love! But before you get started, here are a couple of pro tips to set you up for success.
The cashews need to soak for a couple of hours. I usually just measure out the cashews when I get up in the morning and let them sit in some water for the day so they’re good to go for when I’m ready to make the sauce.
Not all blenders are created equally. I recommend using a high power blender, or a Ninja or magic bullet to get the smoothest and creamiest sauce.
I’ve tried using a food processor but I find it doesn’t make it super smooth and sometimes small chunks of cashews still remain, which is not the consistency we’re going for.
Make extra cashew cream! It can be used as a dairy-free sauce in so many recipes, and can keep in the fridge for up to two weeks. I especially like to use it for this Cranberry Apple Chicken Salad or Dairy-Free Salmon Florentine!
Key Ingredient Notes
For the tuna salad:
- Canned tuna packed in water: Strain off the excess liquid. Keep in mind that albacore tuna does tend to be higher in mercury than light tuna so it’s important to limit intake of albacore tuna especially in more vulnerable populations, like young children and women who are pregnant and breastfeeding. I usually look for “canned light tuna” packed in water, which is made from yellowfin tuna. You can read more about the guidelines here.
- Fresh carrots, celery, and green onions: Adds a nice crunch. Feel free to use red onion instead of green.
- Dill pickles (optional): If you like a little tanginess, add some finely diced dill pickle.
For the cashew cream:
- Soaked cashews: Use unsalted cashews and make sure they soak for at least 2 hours to get nice and tender.
How to Make Creamy Mayo-Free Sauce
- In a small bowl, measure out cashews and allow them to soak in water for at least two hours.
- In a blender or Ninja (one of my favorite kitchen tools!) blend together all of the ingredients for the cream sauce until smooth.
How to Make Tuna Salad
- In a medium mixing bowl or container, break up the tuna with a fork. Add in diced celery, carrots, green onion and diced pickles, if desired.
- Add the cream sauce to the tuna mixture and mix until well combined.
How to Serve Healthy Tuna Salad
Just like your favorite chicken salad, your homemade tuna salad can be eaten in lots of different ways!
- Spoon the salad onto lettuce wraps for lots of crunch and a low carb option
- Make a sandwich (whole grain bread will offer extra fiber to keep you full)
- Eat with your favorite whole grain crackers or sliced cucumbers
- Serve over a bed of greens for a quick salad
We often like to pair it with veggie sticks, fruit slices, or a cheese stick on the side to really round out the meal.
Storage Guidelines
Store any leftovers in an airtight container or in a bowl wrapped tightly with saran wrap in the fridge for up to four days.
Recipe Variations
- Add more veggies: Consider this recipe to be your jumping-off place! You can easily add way more veggies, like diced red onion, bell peppers, water chestnuts, and more.
- Add fresh herbs: Some fresh dill or parsley would add a pop of flavor and freshness!
- Make it tangy: The pickles in the tuna mixture add a nice tang, but you can also add a little pickle brine or lemon juice for a bright, tangy flavor. You can also add a drizzle of Dijon mustard for extra sharpness.
More Healthy Seafood Recipes
I love incorporating seafood into my diet whenever possible. This Tuna Avocado Sandwich is a fun option that uses avocado instead of mayo, and is just as convenient!
My kids adore these Low Carb Fish Sticks coated with almond flour and coconut, or these Sweet Potato Salmon Cakes you can make with leftover cooked salmon or the canned stuff.
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Tuna Salad Recipe {without Mayo}
Ingredients
For the tuna salad:
- 2 (5 oz) cans tuna, packed in water
- 2 ribs of celery, diced
- 1/2 cup finely chopped carrots
- 2 green onions, thinly sliced (green and white parts)
- 1/2 cup finely diced dill pickles (optional)
- Bibb, Boston, or romaine lettuce leaves (optional)
For the creamy sauce:
- 1/2 cup unsalted cashews, soaked in water for at least 2 hours
- 1/2 cup water
- 1 garlic clove, minced
- 1/4 tsp salt
Instructions
- In a small bowl, measure out cashews and allow them to soak in water for at least two hours. In a blender or magic bullet, blend all of the ingredients for the cream sauce until smooth.
- In a bowl or container, break up tuna with a fork. Add in diced celery, carrots, and green onion and diced pickles, if desired.
- Add the cream sauce to the tuna mixture and mix until well combined. Evenly distribute mixture into Bibb, Boston or romaine lettuce leaves, or serve on a sandwich or with crackers. Serve immediately or store tuna salad in fridge for later use.
Notes
Nutrition
This recipe was originally posted in September 2018 but was updated in January 2024 with more helpful tips and photos. The formatting, text and some photos were updated again in March 2026.
Yes, it’s for each wrap. The tuna mixture makes about 8 lettuce wraps, so you’d use about 1/8th of the tuna mixture for each wrap. Hope that helps!
Can I use cashew butter in place of cashews?
I haven’t personally tried subbing in cashew butter for the cashews. It would most likely lend a different consistency so I’m not sure if it would work in this case as we’re looking for a bit more of a creamy sauce. If you do try it out, please keep me posted on how it turns out!
This was amazingly yummy! Thank you so much for sharing!!!!
Thanks so much Kim! So happy you enjoyed the recipe!