Citrus Tuna Salad

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    Citrus Tuna Salad

    Citrus Tuna Salad


    31 people made this

    About this recipe: A very light tuna salad made without mayonnaise, which is perfect as a sandwich filler or served atop a crisp green salad. Walnuts or pistachios work as well as pecans.

    Serves: 3 

    • 1 (340g) tin tuna in springwater, drained and flaked
    • 1 tablespoon light soured cream
    • 1/2 tablespoon mustard
    • 1 1/2 tablespoons gherkin relish
    • 2 tablespoons fresh orange juice
    • 4 tablespoons chopped pecans
    • garlic salt to taste
    • onion powder to taste
    • ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Mix together all ingredients. Cover and refrigerate until ready to use.
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    Reviews in English (31)


    Short review:loved it. Long review: I used - a 6 oz can of tuna - 1 tbl of fat free nayonaise (soy based product) - 1 tbl of "hot dog relish" (mustard/relish mixed) - 1 tbl orange juice - a nut mix of soy nuts, peanuts, cashews and sesame seeds with garlic powder and other spices already on it. The flavor of the salad was overall "brighter" and different from normal tuna salad, but not so different as to be odd. I thought the taste and texture were both great. The only thing I didn't like was that the nuts became somewhat soft after sitting in the tuna salad overnight. However, it is possible that it has something to do with the type of nuts I used. Sometime, I'll have to try it with pecans or walnuts and see how it turns out.  -  01 Aug 2007  (Review from Allrecipes US | Canada)


    This was deliciously different! I have a friend that was asking for a tuna salad w/o mayo in it...I am going to pass this one on to her. For a little extra sweetness, I added some chopped mandrin oranges after I tasted the original salad. I liked it even better with the man. oranges! Thanks for the post!  -  16 Jun 2007  (Review from Allrecipes US | Canada)


    I didn't have onion powder, so I added a tablespoon or so of minced sweet onion. This is delicious!  -  23 Sep 2010  (Review from Allrecipes US | Canada)

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