A simple ingredient swap could help you create a lighter, creamier no-mayo tuna salad that may be more nutritious and tastier
Tuna mayo is a wonderfully satisfying filling for a sandwich or jacket potato, yet it can frequently feel rather stodgy. While mayonnaise lends tuna a deliciously creamy consistency, it can also make it greasy and significantly increase the calorie count of a meal, which may put you off reaching for your go-to filling.
However, Yumna Jawad, a cook and founder of Feel Good Foodie, has revealed a straightforward recipe to make tuna salad lighter 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 thick and velvety, meaning it delivers the same satisfying texture as mayonnaise but in a considerably healthier manner. Mayonnaise can frequently overwhelm the flavour of tuna owing to its richness, whereas Greek yoghurt maintains a better balance by introducing a subtle, tangy brightness. It is additionally high in protein with reduced calories and unhealthy fats, allowing you to savour a far more nutritious dish that will leave you feeling fuller for longer, reports the Express.
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 Method Preparing tuna filling is remarkably straightforward — simply combine the Greek yoghurt, lemon juice, mustard, herbs and salt and pepper in a bowl. Combine the ingredients thoroughly, then open the tins of tuna. Drain the tuna before finely chopping the celery and red onions. Incorporate the tuna, celery, and red onions into the bowl, then mix everything together once more.
Your tasty mayonnaise-free tuna filling will then be ready to savour at lunchtime or pack for a picnic. Keep any remaining portions in a sealed container and consume within three to four days.
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