Mayonnaise can make a tuna salad feel greasy, but swapping it for a lighter ingredient could make it taste even better and be a healthier option. Tuna mayo makes a delicious filling for sandwiches or jacket potatoes, but it can sometimes feel quite rich. While mayonnaise lends tuna a wonderfully creamy texture, it can also leave it feeling greasy and significantly increases the calorie content of a meal, which might discourage you from using your go-to filling.
Healthier Alternative Discovered
Yumna Jawad, a cook and founder of Feel Good Foodie, has revealed there's a straightforward recipe to lighten up tuna salad while simultaneously enhancing its flavour. Yumna said: "I use Greek yoghurt rather than mayonnaise to make this wonderfully creamy. Greek yoghurt is also a great source of protein and probiotics."
Greek yoghurt is luxuriously thick and creamy, meaning it delivers the same delightful texture as mayonnaise in a far healthier manner. Mayonnaise can frequently dominate the flavour of tuna owing to its richness, whereas Greek yoghurt maintains a better balance by introducing a subtle, tangy and bright note.
Nutritional Benefits
It's also packed with protein while containing fewer calories and unhealthy fats, allowing you to savour a far more nutritious dish that's also more satisfying. Yumna added: "This healthy tuna salad is full of flavour, light on calories and super easy to whip up for lunch any day of the week! Swap the mayo for Greek yoghurt and dijon mustard and save those calories for a treat later."
How to Make Tuna Filling Without Mayonnaise
Ingredients
- Two cans of drained tuna (around 280g)
- 80g of Greek yoghurt
- Two tablespoons of lemon juice
- One tablespoon of Dijon mustard
- One tablespoon of dill or parsley (chopped)
- Two tablespoons of red onion (minced)
- Two celery sticks (minced)
- Salt and pepper
Method
Preparing tuna filling is incredibly simple as all you need to do is combine the Greek yoghurt, lemon juice, mustard, herbs (dill or parsley) and salt and pepper in a bowl. Combine all the ingredients thoroughly, then open and drain the tins of tuna. Finely chop the celery and red onions before adding them to the bowl along with the tuna, stirring everything together until well mixed.
Your tasty mayonnaise-free tuna filling will then be ready to serve at lunchtime or pack up for a picnic. Any leftovers should be kept in an airtight container and consumed within three to four days.
