Tuna is a fantastic source of protein and very good for you. However, when we make it into tuna salad, the mayo completely changes the nutritional value. It goes from a high-protein food to now having saturated fat. One tablespoon of mayo contains 10 grams of fat and not much else.
In this recipe, I've swapped out the mayo with plain non-fat Greek yogurt. This way you skip the saturated fat and add in more protein.
I've been able to use Greek yogurt in many dishes, which I will happily share in this blog over time.
This Low-Fat Deli Tuna Salad is inspired by the deli tuna I grew up with in New York. For years I could never make it taste the same and finally, I asked one the people at a local deli what they put in theirs. The missing ingredient: bread crumbs. I never would have thought to add that! It just goes to show you that it never hurts to ask, right?
In addition to the bread crumbs, they added celery, lots of mayo and sometimes onion. I'm personally not a big fan of raw onion, so I sometimes use dried minced onion or onion powder. If you choose to use powder, mix it in with the yogurt first before adding to the tuna. It will give you better distribution. The celery adds a nice crunch, too. It's a great way to get different textures in your salad.
I absolutely love tomato either on the tuna or sometimes even mixed in with the tuna. When I made the recipe to take the photos, I was so happy to have some tomatoes from the garden to put on there. I went with whole wheat English muffins this time but will sometimes mix it up and do a wrap. Needless to say, I was pretty happy to eat the sandwich after that, too!
I hope you enjoy this Low-Fat Deli Tuna Salad!