Tuna mayonnaise is a classic filling for sandwiches or jacket potatoes, but it can be heavy on calories and fat. Chef Yumna Jawad, founder of Feel Good Foodie, suggests a simple swap: replace mayonnaise with Greek yoghurt.
Greek yoghurt provides the same creamy texture as mayo but is healthier, offering more protein and probiotics. It also has a lighter, tangier flavour that complements tuna without overpowering it.
To make the tuna salad, mix Greek yoghurt, lemon juice, mustard, herbs (such as dill or parsley), salt, and pepper in a bowl. Add drained tuna, finely chopped celery, and red onions, then stir well. The filling can be used immediately or stored in a sealed container for up to four days.
This version is lower in calories and unhealthy fats, making it a nutritious option for lunch or picnics. Jawad recommends saving the calories for a treat later.
