Tuna mayo is a really tasty filling to put on a sandwich or pile on a jacket potato, but it can often feel a little heavy. Mayonnaise makes tuna much creamier, but it can also make it greasy and add a lot more calories to a meal, which can put you off using your favourite filling.
However, Yumna Jawad, a cook and founder of Feel Good Foodie has shared that there is a simple recipe to lighten up tuna salad while also making it tastier. 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 thick and creamy, so it will help give your tuna the same lovely texture as mayonnaise in a much healthier way.
Mayonnaise can often overpower the taste of tuna due to how rich it is, but Greek yoghurt keeps it more balanced as it adds a slight, tangy, bright flavour.
It is also high in protein with fewer calories and unhealthy fats, so you can enjoy a much more nutritious dish that will also feel more filling.
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 in 5 minutes
You will need:
- 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
Instructions
Making tuna filling is very easy as all you need to do is place the Greek yoghurt, lemon juice, mustard, herbs (dill or parsley) and salt and pepper in a bowl.
Mix the ingredients until well combined, then open the cans of tuna. Drain the tuna and then chop up the celery and red onions.
Add the tuna, celery, and red onions to the bowl, then stir everything together once again. Your delicious tuna filling without mayonnaise will then be ready to enjoy for lunch or take on a picnic.
Store any leftovers in an airtight container and eat within three to four days.
