A cook has shared a simple ingredient swap that makes tuna salad tastier and creamier than the classic mayonnaise version. While mayonnaise is a staple in tuna sandwich fillings and salads, it may not be the best choice for flavour or health.
Why Greek Yoghurt Works Better
Alice, from the recipe blog Skinny Spatula, recommends using plain Greek yoghurt instead of mayonnaise. She explains that unflavoured and unsweetened Greek yoghurt provides a creamy texture without overpowering the tuna. Both full-fat and reduced-fat versions work, but full-fat offers a richer consistency.
The dressing, combined with lemon juice, Dijon mustard, and fresh herbs, gives the tuna "loads of flavour." Greek yoghurt is lighter than mayonnaise, which is primarily oil and fat, and its natural acidity enhances the freshness of the tuna. It also adds protein and reduces calories, making for a more nutritious sandwich.
Avoiding Common Mayo Pitfalls
Mayonnaise often masks the natural taste of tuna and can make the filling leak through bread. Its fats also trap odours in warm weather, making sandwiches less appealing. Greek yoghurt avoids these issues, providing a creamy, tangy taste without sogginess.
Recipe: Tuna Sandwich Without Mayo
For best results, use chunky tuna packed in spring water or olive oil. Quality tuna retains its texture when mixed with other ingredients.
Ingredients
- Two cans of tuna (in spring water or olive oil), drained
- One third cup red onion, finely chopped
- One third cup celery, finely diced
- One third cup dill pickles, finely diced
- One third cup Greek-style yoghurt
- Half tablespoon Dijon mustard
- Two tablespoons lemon juice
- One third cup fresh parsley, finely chopped
- Salt and pepper to taste
Method
Add the tuna to a mixing bowl. Add red onion, celery, dill pickles, yoghurt, Dijon mustard, lemon juice, and parsley. Stir well to combine. Season with salt and pepper to taste. Enjoy on bread or with crackers.
