No‑mayo tuna salad
- Eating Bird Food published a No‑Mayo Mexican Tuna Salad recipe built around black beans and Greek yogurt. (eatingbirdfood.com) - The recipe is pitched as a high‑protein, meal‑prep friendly lunch that keeps well refrigerated. (eatingbirdfood.com) - It swaps mayonnaise for Greek yogurt and beans to boost protein and reduce saturated fat. (eatingbirdfood.com)
A food blog is pushing a tuna salad that drops mayonnaise and uses Greek yogurt and black beans instead. (eatingbirdfood.com) Eating Bird Food says the dish combines canned tuna, black beans, corn, red onion, bell pepper, cilantro and a Greek-yogurt dressing, and labels it a high-protein lunch for meal prep. The post was indexed by search results on April 20, 2026, as a newly published recipe. (eatingbirdfood.com) The swap changes the nutrition profile in familiar ways. A 170-gram serving of plain nonfat Greek yogurt has about 17.3 grams of protein and 0.2 grams of saturated fat, while canned light tuna in water has about 32.1 grams of protein and 0.35 grams of saturated fat per 165-gram drained can. (tools.myfooddata.com, tools.myfooddata.com) That makes the recipe part of a broader category of “lighter” tuna salads that keep the creamy texture without relying on mayonnaise. Eating Bird Food has used the same Greek-yogurt approach in an older tuna salad recipe that included only a small amount of mayo as optional richness. (eatingbirdfood.com) The beans do another job besides stretching the salad. Black beans add fiber and plant protein, two nutrients standard tuna salad often lacks because tuna itself has protein but no carbohydrate or fiber. (tools.myfooddata.com, fdc.nal.usda.gov) Meal-prep appeal is part of the pitch because canned tuna is shelf-stable before opening and ready to eat after draining. Eating Bird Food says the finished salad keeps well refrigerated, making it a packable lunch rather than a made-to-order sandwich filling. (eatingbirdfood.com) There is one nutrition caveat that follows almost every tuna recipe: mercury varies by species. The Food and Drug Administration places canned light tuna in its “Best Choices” group and canned albacore in “Good Choices,” with stricter limits for people who are pregnant or feeding young children. (fda.gov) So the recipe lands in a familiar 2026 lane: pantry fish, higher-protein dairy, and beans turned into a lunch that can sit in the fridge and be eaten over several days. (eatingbirdfood.com, eatingbirdfood.com)
