Tuna mayo makes for a reliably tasty lunchtime option that is quick to make and easy to rustle up from store cupboard staples, but it can occasionally taste greasy. Mayonnaise serves as a traditional ingredient for providing tuna with a silkier texture, but this can sometimes make it too oily.
Luckily, Lisa Goldfinger, a chef and founder of Panning the Globe, has revealed there’s a straightforward technique to create a creamy tuna mixture without any mayonnaise. She explained: “If you love creamy tuna salad but you’re reluctant to add loads of mayo, I’m with you. Most tuna salad recipes suggest one to four tablespoons of mayo per serving.
“That’s between 180 and 360 calories of fat per serving, just from the mayo alone,” she continued.
“Delicious for sure, but not the healthiest and also not necessary, because plain low-fat yogurt is a great substitute for mayonnaise.”
Yoghurt stands as one of the most excellent alternatives to mayonnaise that delivers a more refreshing taste, reports the Express.
The kitchen essential is naturally dense and velvety, which helps deliver your tuna mixture with the same superb consistency without the fats and preservatives that shop-bought mayonnaise includes.
Excessive mayonnaise can mask the authentic flavour of tuna, imparting a mildly egg-like taste, which can ruin the dish.
Mayonnaise can also lead to the tuna mixture spoiling within two hours during warm weather owing to the additional fat, which can destroy the food at a barbecue or outdoor gathering.
However, yoghurt is light and adds a slightly tangy taste to your tuna which pairs beautifully with lemon juice or radishes to give it a delicious Mediterranean taste.
How to make tuna salad and sandwiches taste better without mayonnaise.
Ingredients
- One can of tuna (140g)
- 120ml of plain low-fat yoghurt
- Three tablespoons of chopped radishes
- Three tablespoons of chopped red onion
- Two tablespoons of capers (one whole, one chopped up)
- Two teaspoons of Dijon mustard
- One lemon (one half to juice, one half for wedges)
- Salt (to taste)
Method
To begin, open the tuna, drain any water, and place it in a bowl. Mash up the tuna with a fork until smooth.
Add the yoghurt, radishes, onions, capers, mustard and a little salt. Juice a lemon and also add one teaspoon of lemon juice.
If you want the tuna filling to be creamier then add more yoghurt, and you can also add more lemon juice or salt to adjust to your personal preference.
Mix everything together and your tasty tuna filling is ready to mix into a salad or spread on a sandwich.