Healthy Tuna Salad with Creamy Ricotta
One of the many tuna salad ideas made without mayo
- 200 g ricotta cheese
- 1 tsp rice wine vinegar
- 2 tbsp olive oil
- 1 tbsp hot mustard
- 400 g canned beans
- 150 g canned tuna in olive oil
- 1-2 green onions
- salt and pepper to taste
- dill for garnish (optional)
- Mixing bowl
- Chopping block
In my opinion, when talking about tuna salad, 'healthy' should be one of the most important words to focus on. Not that I don't like comfort food or mayo. Just take a look at my Ski Slope Breakfast or No Regrets Spaghetti all'Amatriciana, and you will see that eating fat is not an issue in this household.
Anyway, I wanted to make a tuna salad without mayo that would be just as good, but you know, healthier. Without further ado, let me tell you how to make tuna salad in my nerdy way.
- Gather all your tuna salad ingredients, as this recipe will be done in no time.
- In a bowl, add the mustard and vinegar and stir well to combine. Gradually, pour the olive oil, constantly stirring while doing do. When the oil is completely incorporated, add the ricotta and stir some more.
- Give it a taste, and add more salt and pepper if you feel like it. I personally didn't think my mixture needed any extra seasoning.
If you've checked the multiple tuna salad ideas out there, you probably noticed beans being used in many of them. I also love the combination of beans and tuna, so the next step is combining the two.
- Even though I consider this to be a healthy tuna salad, I prefer using tuna canned in olive oil and not in brine. So, drain all the oil from your can and transfer the fish to a mixing bowl.
- Chop the green onion and add it to the bowl along with the beans. Season with salt and pepper and stir to combine everything.
- Place the creamy ricotta mixture at the bottom of your plate and top it with the tuna-beans composition. Give it a splash of olive oil, the dill, and serve immediately.
I don't know if this is the best tuna salad recipe. I can't state that without knowing your preferences. Yet, it is a healthy version that is extremely tasty and rewarding. I promise you that you won't feel the need to add any mayo to this dish.
Now, for the quick history check, the classic tuna salad recipe has more than 100 years old. This dish made its first appearance, which we know of, in the United States of America in 1907. Half a century later, it even got the status of a dieter's dish. Anyway, if you want to know more about this specific tuna salad calories, the nutrition facts are listed below.
* The reason I prefer tuna in olive oil and not in brine is that it is tastier. If you do wish to be even healthier than me, use the brine version but add some olive oil when combining the tuna with the beans.
** You can use any kind of hot mustard you like. I actually had one with a touch of horseradish in it, and I think it worked wonderfully. Anyhow, English mustard or Dijon mustard would work just fine.
*** Don't forget to tag on Instagram when making this recipe.
Nutrition Facts / Serving
- Calories 448
- Total Fat 25 g
- Cholesterol 46 mg
- Sodium 916 mg
- Potassium 580 mg
- Total Carbohydrate 36 g
- Sugars 2 g
- Protein 23 g