Vegetarian | Vegan* | Gluten Free* | Lent-Friendly
1-2 (depending on size of portions)
Prep time: 10 minutes
Gluten-free if using GF bread. Vegan if using vegan mayo and no yogurt.
1 can of tuna
2 tablespoons of nonfat Greek yogurt
2 tablespoons of mayonnaise
1 tablespoon of relish
1 teaspoon of celery salt
One of the things that I missed most when I was pregnant was tuna. While my doctor said that I could have a serving of tuna per week, my nerves were already wrecked with anxiety over the prenatal testing for Down syndrome and the IUGR that I did not want to add any further risk to the baby. One of the first things that I ate when my son was born (after the lentils, yum!) was tuna.
My mom shares this love of tuna fish sandwiches and in fact, she told me that when she was in high school, she literally took a tuna sandwich for lunch every single day. (I know, I’m concerned too about her possible mercury poisoning, but she seems fine!) Unfortunately, the way that I like tuna is with a lot of mayonnaise, which is not good for my health or waistline, especially after having my son and wanting to keep the baby weight off. Luckily, I found a way to enjoy my tuna sandwich without compromising the taste.
The first time I made this recipe, I used two tablespoons of nonfat Greek yogurt, relish, celery salt and NO mayonnaise at all. I was fully expecting to hate it since I was so accustomed to eating tuna with mayonnaise. When I tasted it, I was shocked! It was surprisingly good! I even made my mom a sandwich and only told her after she was done eating that it had absolutely no mayonnaise in it.
So why does this recipe include mayonnaise? Because it DOES taste better WITH mayonnaise. I use a lower fat, vegan replacement mayonnaise but regular mayonnaise works just fine. The relish really adds a layer of deliciousness and I just love celery salt on tuna fish.
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