If your tuna salad ends up greasy or slimy, the fix could be as simple as swapping out the mayo
Tuna mayo is a fantastic lunchtime option that can be thrown together using store cupboard staples, yet it can occasionally turn out unpleasantly greasy.
Mayonnaise is the traditional ingredient used to give tuna a creamier consistency, but this can leave it oily and sometimes even slimy.
This is enough to put anyone off their meal, but cook and founder of Panning the Globe, Lisa Goldfinger, has revealed a straightforward technique to achieve a creamy tuna filling without using any mayonnaise at all.
Lisa said: “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 added. “Delicious for sure, but not the healthiest and also not necessary, because plain low-fat yogurt is a great substitute for mayonnaise.”
Yoghurt ranks amongst the finest alternatives to mayonnaise, lending a lighter, fresher flavour to the dish.
The kitchen staple is naturally thick and creamy, providing your tuna filling with an equally satisfying texture, minus the fats and additives found in processed mayonnaise.
Too much mayonnaise can also overpower the natural flavour of tuna, introducing a slightly eggy taste that can undermine the dish entirely.
Furthermore, mayonnaise can cause the tuna filling to spoil within two hours in warm weather due to the additional fat content, potentially ruining food at a barbecue or picnic. Yoghurt, however, is light and lends a subtly tangy flavour to your tuna, which complements lemon juice or radishes beautifully, giving it a delicious Mediterranean quality.
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 start, open the tuna, drain off any water, and transfer it into a bowl. Break up the tuna with a fork until it reaches a smooth consistency.
Add the yoghurt, radishes, onions, capers, mustard and a pinch of salt. Squeeze a lemon and add one teaspoon of the juice.
Should you prefer a creamier tuna filling, simply incorporate more yoghurt, and adjust the lemon juice or salt further to suit your own taste.
Combine all the ingredients together and your tasty tuna filling is ready to toss through a salad or spread generously across a sandwich.
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