Anyone know a (tasty) recipe for tuna salad sans the mayo?

Hi Kevin,

I don’t now if you mean a totally nonfat recipe or just one without mayo.  You can use Italian salad dressing (or a nonfat dressing) to add flavor. There are also the old standbys of mustard, chopped onions, and pickle relish (but remember this is really sweet).  Yogurt could also be used but I would find it too sour.

Hope this helps.

Hi guys,

I can’t help you with the recipe, but I shifted this thread over to our food forum, so hopefully more people will be able to see it and help you.

Cheers,
Julie

I also don’t have the mayo answer, but I do have this tidbit: If you mash chick peas (garbanzo beans) and then mix them up like you normally mix up tuna, you get a pretty good-tasting alternative, with a ton more fiber and less worry about the mercury! Worth a try, anyway!

My daughter-in-law makes it with just mustard! I don’t particularly like it, but she loves it that way. If you like mustard, you could give it a try.

As someone who’s been known to eat a can of tuna a day at times… I’ve played with all sorts of substitutions in tuna salad. I have to say my favorite sans-mayo tuna salad recipe includes using about 1 tbsp of Kraft Light Done Right Ranch dressing per can of tuna. It adds just a bit of moisture and a yummy new flavor too.

Throw in some diced tomatoes (for a little more juice), relish, and any other chopped up veggie (or even fruit) in your fridge… all on top of a heap of lettuce… YUM!

Happy eating

Here is an interesting recipe that I just found on bellybytes.com.  Sounds really good to me.  Let me know what you think.

Crunchy Tuna Salad Recipe
Ingredients:
1/4 cup bulgur
1/2 cup plain low fat yogurt
1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 medium tomato, seeded and diced
2 cups lettuce greens
1/2 cup hot water
1 tablespoon chopped fresh mint or 2 teaspoons dried mint, crushed
1 tablespoon Dijon mustard
1 6-1/2 or 7 oz. can water
Packed tuna, drained
1 cup diced zucchini or cucumber

In a medium bowl, combine bulgur and water. Let stand 30 minutes. Drain well. Stir yogurt, mint, lemon juice, mustard and green onion into bulgur. Add tuna, tomato and zucchini or cucumber. Stir gently to break up tuna and coat with yogurt mixture. To serve, line small. plates with lettuce leaves and top with tuna mixture.

This is an official 5 a Day recipe, and provides four people with 1-1/2 servings of vegetables each

Nutritional Analysis: Calories: 132, Cholesterol: 31mg, Fiber: 2.5g, Sodium: 149mg

Here is to healthy living,

Scooby

Sounds great Scooby! But what the heck is bulgur?

This website defines it quite well, better than I could.  Follow the link and read up on what bulgur is.  Hope this helps for what it is.

http://www.sunnylandmills.com/aboutbulgur.html

Scooby

Hi, this is my first post

I like to put tomatoes and cucumbers in a chopper or food processor, and then mix that with the tuna.  It’s really good in a pita pocket.  Adding a little chopped apple and pickles are good too.

Another recipe I got from Covert Bailey’s Fit or Fat book years ago is to mix tuna with cottage cheese, put it on a slice of bread and then put it in a toaster oven to melt the cheese.  He called it a tuna melt.

A 3rd recipe I tried from a recipe book but didn’t personally like is to mix tuna with salsa.  The red tuna didn’t look appetising to me though!

The 4th I have not tried, but a person here at work said tuna is good with avocado (if you have room for the <good> fat & calories of the avocado).