The problem with tuna salad though is that most of the time it is prepared with mayonnaise which is high in fat and cholesterol. You could go with a low or no fat version of mayo, but then you are getting a lot of additional sugar introduced into your diet.
Then I found the following tuna salad recipe:
From: Balanced Health And Nutrition Blog
- 2 cans chunk light tuna (no need to bother with albacore tuna – it is more expensive and has a higher mercury content)
- 2 tablespoons relish
- 1/2 tablespoon mayo (I used light, but you are using such a small amount you can also use full fat. )
- 1/2 tablspoon dijon mustard
- 1/2 cup “secret ingredient” plain lowfat yogurt
Drain tuna. Place all ingredients in a bowl and stir to combine. Measure out 5, 1/4 cup servings in a storage container. Lunch for the work week is served!
I have found that I like to alter this recipe in the following way:
1 tablespoon (or more) of diced onions and 1 tablespoon (or more) of diced green pepper in place of the 2 tablespoons of relish. (Relish has too much sugar in it.)
Play with the amount of yogurt to make the tuna a little less "wet". I have found that 2 to 3 tablespoons will suffice.
Serve this on whole grain bread, or (for you Atkins' fans) make lettuce wraps.
Now, as I said in the first entry on this blog, I am not the type to eat a substitute that doesn't taste right just because it is better for me. But the great thing about this recipe is that I can't tell the difference between it and regular, full mayo tuna salad! It really is good tasting and good for you.