LifestyleFood & DrinkRecipesA chef has shared her mayo-free tuna salad recipe that she says is "incredibly flavourful and unique", and the secret is one simple ingredient.04:21, 12 Jul 2026Tuna mayo is a popular salad filler that tastes great in sandwiches and on baked potatoes. While mayonnaise is the go-to condiment for tuna, there's a way to enhance tuna salad's flavor without using it.‌Chef Kathleen Ashmore has revealed her mayo-free tuna salad recipe that she has been perfecting for years.‌She notes that this dish is so "incredibly flavourful and unique" that it has become an "irresistible staple" in her household.‌To maximise the flavour, the chef incorporates pepperoncini. Kathleen said: "The pepperoncini are a star here: they add that burst of briny flavour that makes the salad come alive, and if you really want to turn up the volume, add their brine to the dressing too."While pepperoncini is "really the game changer here", if you'd rather not go out and purchase some, the chef suggests that pickles work just as well as a substitute.‌Kathleen also incorporates a handful of other ingredients, including Dijon mustard, which acts as an emulsifier, binding the oil and vinegar together into a smooth, velvety dressing.On the subject of vinegar, red wine vinegar lends a tangy, subtly fruity undertone to this recipe, which pairs beautifully with the other flavours in the tuna salad. Other vinegars will suffice, but red wine vinegar remains the chef's "first choice".Ingredients (serves six)Four tins of tuna, in olive oilHalf a cup of onion, mincedThree stalks of celery, dicedSix pepperoncini peppers, sliced thinlyTwo tablespoons of capers (optional)Half a cup of parsley, fresh and choppedTwo tablespoons of Dijon mustardHalf a cup of olive oilA third of a cup of pepperoncini brineOne tablespoon of red wine vinegarHalf a teaspoon of saltA quarter of a teaspoon of pepper‌How to prepare no-mayo tuna salad fillingThis salad isn't complicated to assemble, as there are no rigid guidelines on the best way to put it together. Ultimately, all of the ingredients get combined into one delightful blend of flavours and textures.To prepare it, mix the tuna and chopped vegetables with the olive oil in a mixing bowl initially, then incorporate the extra dressing ingredients on top before giving the salad a thorough stir.Immersing the onion in cold water before incorporating it into your salad will diminish some of the sharpness, and it softens the taste.Article continues belowStore any remaining tuna salad in an airtight container and refrigerate – it will keep for approximately three to five days in the fridge. When you're ready to eat it again, give it a stir and tuck in.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌RecipesFood