Tuna and Cucumber Sandwich with No Mayo Dressing

A tuna, egg, and cucumber salad is flavorful, satisfying, and packed with vitamins and minerals. Traditionally made with mayonnaise for creaminess, this version swaps mayo for lighter, nutritious alternatives so you can enjoy a tuna and egg sandwich without mayonnaise. Below is an easy, healthy mayo-free tuna egg salad recipe to try.

How to make tuna egg salad?

Making tuna egg salad is quick and requires only common grocery items. Follow these simple steps for a tasty, mayo-free tuna and egg sandwich filling.

Step 1: In a bowl, combine sour cream, Dijon mustard, and maple syrup. Whisk until smooth.

Step 2: Add finely chopped red onion, drained tuna, diced apple, chopped dill, and chopped cucumber. Season with salt and black pepper and stir to combine.

Step 3: Fold in coarsely chopped cooked eggs and fresh lemon juice. Gently mix to keep the egg pieces intact.

Step 4: Serve the salad on toasted whole wheat bread, in pita pockets, inside bell pepper halves, or wrapped in lettuce. It also works well over microgreens for a lighter option. Enjoy!

Can you store tuna egg salad?

Tuna egg salad should not sit at room temperature for more than two hours, as bacteria can develop. Store leftovers promptly in an airtight container in the refrigerator. Properly chilled, the salad will stay fresh for up to five days.

Is a tuna egg sandwich healthy?

Tuna and eggs are nutritious ingredients, providing protein, vitamins, and minerals. Traditional recipes use mayonnaise, which increases fat content. By using sour cream, Greek yogurt, or a light mayo alternative and choosing whole wheat bread, you make the sandwich more nutrient-dense. With the right ingredients, this sandwich supplies vitamin B6, vitamin D, selenium, phosphorus, magnesium, potassium, and high-quality protein.

What substitutes can I use instead of mayo?

Mayonnaise gives salads a creamy texture, but there are several healthier or flavor-forward alternatives. Try one of these mayo substitutes:

Sour cream: Creamy with a slight tang that brightens the salad.
Greek yogurt: Thick, creamy, high in protein and calcium — an excellent mayo replacement.
Hummus: Adds creaminess and savory Mediterranean flavor thanks to tahini and chickpeas.
Pesto: A herby, oil-based option made from basil and olive oil that brings freshness and antioxidants.
Avocado: Mashed avocado provides natural creaminess and heart-healthy fats; season it to taste.

MORE DELICIOUS LUNCH RECIPES TO TRY:

Looking for more tasty lunch ideas? Try these recipes:

DUO BEAN TOMATO BASIL SOUP
SWEET POTATO BUDDHA BOWL
EASY FLATBREAD PIZZA
TRI-COLOR QUINOA BOWL

I hope you’ll give this easy tuna cucumber salad a try. If you make it, enjoy sharing and serving it to family and friends. Happy cooking!

PEACE & LOVE

Maureen

📖 Recipe

Tuna Cucumber Salad (without Mayonnaise)

This tuna salad combines eggs, apple, fresh dill, and a creamy sour cream dressing. Quick to prepare and hearty enough for lunches, picnics, or school boxes — ready in about 10 minutes.

Course: Brunch, Lunch

Cuisine: American, English

Prep Time: 8 minutes

Cook Time: 0 minutes

Total Time: 8 minutes

Servings: 4

Calories: 248kcal

Author: Maureen Celestine

Ingredients

2 (5 oz.) cans chunk light tuna (drained, oil or water)
½ small red onion, finely chopped
2 Persian cucumbers, finely chopped (about 1 cup)
1 small apple, chopped (Gala, Pink Lady, or Fuji are good options)
4 large cooked eggs, finely chopped
⅓ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon maple syrup (or honey)
1 tablespoon fresh lemon juice (from ½ a lemon)
½ teaspoon ground black pepper
Salt to taste
⅓ cup freshly chopped dill
Microgreens (optional)
Whole wheat bread, lettuce wraps, or pita pockets to serve

Instructions

Drain the tuna if using canned tuna packed in water (or drain excess oil if using oil-packed tuna).
In a large bowl, combine tuna, chopped red onion, cucumbers, apple, and chopped eggs.
Stir in the sour cream, Dijon mustard, maple syrup, lemon juice, and dill. Season with salt and black pepper. Mix gently until well combined.
Serve on whole wheat bread with microgreens and extra cucumber slices, in pita pockets, or as lettuce wraps. Serve immediately.

Notes

Cook’s tips:

This tuna egg salad keeps well refrigerated in a tightly sealed container for up to five days.
For a lighter meal, serve the salad in lettuce wraps instead of bread.
See the post body for suggested mayonnaise substitutes like Greek yogurt, hummus, avocado, or pesto.

Nutrition

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