Buzz
I’ve always enjoyed tossing mayo into a dish and calling it a “salad.” I’m a fan of a bacon pickle salad, for example. But for the last year, I’ve been making tuna without mayo. Not because I dislike the creamy mix, but because I once made a niçoise with a dijon vinaigrette and liked it so much, I stuck with it. To my surprise, I found that tuna salad could be just as flavorful with less fuss and less oil. The secret? Simply pour on some brine.
Tuna pairs wonderfully with lemon, but when I forgot to buy one from the store, I had to improvise. I was preparing a tuna and cabbage coleslaw mix—one of those dishes you throw together when your pantry feels bare. I could’ve eaten raw, unseasoned cabbage, but I wasn’t keen on that. My options for a lemon substitute were vinegar (too sharp) or olive brine. Since I was already adding olives to my tuna, I decided to go with the brine. I expected something passable, but the result was unexpectedly fantastic. The tuna’s flavor was beautifully complemented by the salty, mild acidity of the brine, and the coleslaw brought needed crunch. To my amazement, olive juice even made raw cabbage taste delightful without overpowering it, as pickling often does. I passed the jar of brine to my boyfriend, and before long, we were both adding it to our tuna salad like it was the most natural thing in the world.
Any type of brine will do. If you enjoy adding the pickled ingredient to your tuna salad, the brine will likely serve as a great dressing. You don’t need much—just start with a spoonful, toss everything together, and taste it. Add more if necessary. I made a similar tuna salad with chopped sour dill pickles and a tablespoon or two of pickle brine. The result was just as bright and satisfying as the green olive version I made before.
Here are some of my top ingredient recommendations:
Olive oil-packed tuna: Tonnino Premium Yellowfin Tuna Fillet
Olives with a mild kick: Mezzetta Jalapeño Stuffed Olives
Coleslaw mix: Marketside Tri-color Cole Slaw
This recipe is perfect for those who aren’t fond of mayonnaise or simply want a change. Don’t skip the coleslaw mix—it’s more robust than lettuce, not as watery as celery, and it lightens up the tuna while making the dish feel more like an occasion. The recipe features olives and their brine, but you could also swap them for pickles or even pickled jalapeños for an extra zing.
Tuna Salad Without Mayo, Featuring Brine
Ingredients you’ll need:
1 can or jar of tuna (approximately 5 ounces), drained
4 jalapeño-stuffed olives, sliced into rings
1 cup of raw cabbage slaw mix
1-3 tablespoons of olive brine
In a medium bowl, break up the tuna into chunks. Add the sliced olives and coleslaw mix. Toss everything together, then drizzle in the brine. Toss again until everything is coated evenly. Enjoy it as is or pair it with a hearty chunk of bread.
