Creamy Chimichurri Smashed Bean Tuna Salad (No Mayo)
This no mayo creamy chimichurri smashed bean tuna salad is a total game changer. It offers fiber, protein and loads of flavor. Piled high over toasted sourdough and topped with a grated hard-boiled egg, this recipe checks all the boxes.
Enjoy this easy tuna salad recipe with crackers, over toasted bread or tucked inside lettuce cups. It’s incredible. If you love this recipe, give my OG smashed bean tuna salad recipe a try.
Why You’ll Love This Recipe
Easy to make. This easy to make tuna recipe is perfect as a quick mid-day snack or light and delicious lunch. You only need 15 minutes and a few simple ingredients.
Prep ahead of time. You can easily make this smashed bean tuna salad ahead of time and enjoy it throughout the week. Store covered in the refrigerator for up to four days. Add the grated hard-boiled egg as needed.
Satisfying. This combination offers a healthy amount of protein and fiber making it a satisfying snack or lunch option.
No mayonnaise. For those who dislike mayonnaise, this tuna salad is for you. It calls for Greek yogurt instead of mayo which increases the protein and offers a creamy texture without the mayonnaise.
Recipe Ingredients
- Tuna: This recipe calls for a 3.2 ounce can of albacore tuna. Drain any liquid.
- Beans: You’ll need great northern white beans for this recipe.
- Onion: This recipe calls for finely diced shallots. Option to use sweet onion instead.
- Seasoning: Season with a pinch of kosher salt and cracked black pepper.
- Yogurt: Greek yogurt adds a creamy tangy flavor that’s so good.
- Chimichurri: The homemade chimichurri is what takes this combination to the next level.
- Hard Boiled Egg: add one grated hard-boiled egg for extra protein and flavor.
Variations
Swap the beans. Option to use any type of white bean. Cannellini or Navy beans will work instead of Great Northern.
Serve it in a variety of ways. Add sliced avocado, enjoy over toasted sourdough, or nestle inside lettuce cups.
Expert Tips
- Drain and rinse the beans before using them.
- Drain off any packing liquid or oil from the canned tuna. Otherwise, the salad can get too soft.
- Use the back of a fork to gently press or smash the beans and combine the dressing.
How to Make
Make the Chimichurri
Remove the stems from the parsley, oregano and cilantro and add them to a food processor with the garlic cloves, white wine vinegar, granulated sugar, cumin, kosher salt, and a few turns of cracked black pepper. Buzz until combined.
Once the herbs and garlic are well chopped add this mixture into a small mixing bowl. Next, pour the extra virgin olive oil and avocado oil into the chopped herb mixture. Mix well and set aside.
Make the Smashed Bean Tuna Salad
Add the beans to a mixing bowl. Gently press or smash them using the back of your fork. Next, add the finely diced shallots and one 3.2-ounce can of drained albacore tuna. Season with kosher salt and cracked black pepper.
Next, add the Greek yogurt and one tablespoon of the homemade chimichurri sauce. Toss until well combined. Pile this tuna salad high over toasted sourdough and finish with one grated hard-boiled egg. Enjoy!
Storage
Store extra tuna salad in an airtight container in the refrigerator for up to three days. Extra chimichurri can be stored in an airtight container in the refrigerator for up to five days. Let the chimichurri come to room temp before using.
Frequently Asked Questions
Enjoy it over toasted bread, tuck it in a wrap or serve it in lettuce cups.
Enjoy it over grilled fish, shrimp or on my grilled chicken thighs.
Other Salad Recipes to Consider Trying
- Tuna Noodle Salad
- Smashed Bean Tuna Salad
- Pickle de Gallo Dip
- Creamy Tzatziki Chicken Salad
- Pickle Chicken Salad
- Cottage Cheese Egg Salad
- Southwest Shredded Chicken Salad
Creamy Chimichurri Smashed Bean Tuna Salad (No Mayo)
Equipment
- 1 food processor
Ingredients
Chimichurri Smashed Bean Tuna Salad
- ¼ cup great northern beans, drained, rinsed and smashed
- 1 tablespoon shallots, finely diced
- 3.2 ounces albacore tuna, canned, drained
- kosher salt, to season
- cracked black pepper, to season
- 2-3 tablespoons 0% Greek yogurt
- 1 tablespoon chimichurri sauce, homemade
- 1 hard-boiled egg, grated
CHIMICHURRI SAUCE
- ⅓ cup extra virgin olive oil
- ⅓ cup avocado oil
- ¼ cup white wine vinegar
- 2 teaspoons granulated sugar
- 2-3 cloves garlic
- ½ -1 teaspoon ground cumin, depending on preferred flavor level
- 1 cup flat leaf Italian parsley, leaves only, remove stems
- ½ cup cilantro, leaves only, remove stems
- ⅓ cup fresh oregano, leaves only, remove stems
- pinch kosher salt, to taste, I used about 1 teaspoon
- few turns cracked black pepper, to taste
Instructions
How to Make
Make the Chimichurri
- Remove the stems from the parsley, oregano and cilantro and add them to a food processor with the garlic cloves, white wine vinegar, granulated sugar, cumin, kosher salt, and a few turns of cracked black pepper. Buzz until combined.
- Once the herbs and garlic are well chopped add this mixture into a small mixing bowl. Next, pour the extra virgin olive oil and avocado oil into the chopped herb mixture. Mix well and set aside.
Make the Smashed Bean Tuna Salad
- Add the beans to a mixing bowl. Gently press or smash them using the back of your fork. Next, add the finely diced shallots and one 3.2-ounce can of drained albacore tuna. Season with kosher salt and cracked black pepper.
- Next, add the Greek yogurt and one tablespoon of the homemade chimichurri sauce. Toss until well combined. Pile this tuna salad high over toasted sourdough and finish with one grated hard-boiled egg. Enjoy!
Notes
Enjoy it over toasted bread, tuck it in a wrap or serve it in lettuce cups. How can I use the extra chimichurri sauce?
Enjoy it over grilled fish, shrimp or on my grilled chicken thighs.
