For those looking to lighten up their tuna salad without sacrificing creaminess, swapping mayonnaise for Greek yoghurt is a game-changer. Cook and Feel Good Foodie founder Yumna Jawad recommends this simple substitution to create a healthier, protein-packed filling that's perfect for sandwiches or jacket potatoes.
Greek yoghurt provides the same thick, velvety texture as mayonnaise but with fewer calories and unhealthy fats. It also introduces a subtle tangy freshness that balances the flavour of tuna, unlike mayonnaise which can overpower it. Additionally, Greek yoghurt is rich in protein and probiotics, making the dish more nutritious and satisfying for longer.
To make the tuna salad, combine Greek yoghurt, lemon juice, Dijon mustard, herbs like dill or parsley, and salt and pepper in a bowl. Drain tinned tuna and add it along with finely chopped celery and red onions. Stir everything together until well mixed. The result is a light, flavourful filling ready for lunch or a picnic.
Leftovers can be stored in a sealed container in the fridge for up to three to four days. This easy swap not only cuts calories but also enhances the taste, offering a delicious alternative to traditional tuna mayo.
