Grilled Veggie Tuna Salad, No Mayo
A light, protein-packed salad combining grilled vegetables with canned tuna and a balsamic vinaigrette. Asparagus, eggplant, onion, and cherry tomatoes are charred on a grill pan until tender and slightly blackened, then chilled before serving over crisp romaine. The grilling adds smoky depth without mayo's heaviness, making this ideal for warm days or quick lunches. Sweet and spicy tuna brings umami richness while the balsamic vinaigrette ties everything together. Perfect for meal prep, this version prioritizes fresher vegetables and lighter dressing over creamy mayo-based tuna salads, offering bright flavors and satisfying texture contrasts.
Ingredients
- 8 asparagus stalks, tough ends removed, cut into 2-inch pieces, or 6 thick stalks
- 1 cup eggplant, cut into 1-inch cubes
- 1 onion slice, 1/2-inch thick, rings intact
- ½ cup cherry tomatoes
- 3 cups romaine lettuce, chopped
- 1 pouch (2.6 oz) StarKist Tuna Creations, Sweet & Spicy
- 2 tbsp light balsamic vinaigrette dressingred wine vinegar + olive oil2 tbsp vinegar + 1 tbsp oilcondiment
tangier profile
Instructions
- 1
Heat a grill pan sprayed with nonstick spray over medium-high heat.
- 2
Add asparagus, eggplant, and onion slice to the pan. Cook until slightly softened.
- 3
Flip vegetables and add cherry tomatoes. Cook for 4 minutes.
- 4
Flip tomatoes and cook until all vegetables are soft and slightly blackened.
- 5
Transfer vegetables to a medium bowl and let cool completely.
- 6
Chop the onion and cover. Refrigerate vegetables until chilled, at least 30 minutes.
- 7
Place lettuce on a large plate or bowl. Top evenly with chilled vegetables and tuna.
- 8
Drizzle with dressing and serve.
Tips
Use a grill pan or cast-iron skillet for best char. High heat is essential for developing blackened spots that add smoky flavor without charring the interior.
Chill vegetables thoroughly before serving - at least 30 minutes allows flavors to meld and provides refreshing contrast to warm grains or proteins served separately.
Swap balsamic vinaigrette for lemon juice and olive oil for a brighter profile, or try sesame-ginger dressing to echo the spicy tuna's flavor direction.
Good to Know
Refrigerate in an airtight container up to 3 days. Store dressing separately to keep lettuce crisp; toss just before serving.
Grill and chill vegetables up to 2 days ahead. Assemble salad within 1 hour of serving to prevent wilting.
Serve as a light lunch, dinner side, or meal-prep base. Pair with crusty bread, grains like quinoa, or fresh fruit.
Common Mistakes
Don't skip the cooling step to avoid mushy lettuce when warm vegetables release moisture.
Don't skip the chilling period; at least 30 minutes allows vegetables to firm up and flavors to meld.
Don't dress the entire salad in advance to prevent lettuce from wilting.
Substitutions
adjust liquid content
tangier profile
requires mayo
FAQ
Can I make this salad ahead of time?
Yes. Grill and chill vegetables up to 2 days ahead in an airtight container. Assemble salad within 1 hour of serving. Store dressing separately and add just before eating to keep lettuce crisp and fresh.
What if I don't have a grill pan?
Use a cast-iron skillet over medium-high heat, or roast vegetables at 425F for 15-20 minutes. A regular skillet works but won't produce the same char and smoky flavor profile that defines this salad.
Can I substitute the branded tuna product?
Yes. Use any canned tuna (chunk light, albacore, or solid white). Drain well. If you prefer spice, add sriracha or hot sauce to plain tuna. Taste and adjust seasoning since pouch products are pre-seasoned.