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Thursday, February 4, 2016

# egg free # Fish

Greek Yogurt Tuna Salad

We're all familiar with the classic tuna salad sandwich, made with mayonnaise and sandwiched between two slices of bread. Since becoming allergic to eggs though, I've become creative when it comes to recipes that call for mayo. Happily I've found a delicious and healthy alternative, that is similar in taste, but egg free. Greek yogurt.


The main job of mayo is to bind the tuna together, as well as add moistness and subtle flavor. Greek yogurt does the same thing perfectly. The addition of Greek yogurt makes tuna salad a protein powerhouse too. You get protein from the tuna, as well as the Greek yogurt, for a double dose that fills you up, and sticks with you until your next meal. When I enjoy this tasty tuna salad on a bed of salad greens for lunch, I very rarely feel any twinges of hunger until 5:00 or later when supper time rolls around



Greek Yogurt Tuna Salad, a mayo free version that taste as good as the original. {Click to Tweet}

Greek yogurt is the perfect substitute for mayonnaise. It's thick, creamy, and has a slight, pleasant tang, It beats out mayo by only having 60 calories per half a cup, compared to 94 calories in just one tablespoon of mayo! This recipe is delicious, easy, tangy, low-fat, and can be served in a variety of ways. Make it into a sandwich between two slices of bread, an open faced tuna melt made on one slice of bread, with tuna salad and a slice of cheese, then placed under the broiler until the cheese melts, place a scoopful on a bed of salad greens, and drizzle with olive oil, or eat it as a dip with crackers. Whichever way you like it, you'll love this mayo free version.

Greek Yogurt Tuna Salad

Ingredients

2 - 5 ounce cans tuna
1/2 cup plain Greek yogurt
2 green onions, chopped
3 tablespoons dill pickle relish
1 teaspoon Dijon mustard
Garlic powder, sea salt, and fresh ground pepper to taste

Directions

Drain tuna well and place in a medium-sized bowl.
Add Greek yogurt, onion, dill pickle relish, Dijon mustard, garlic powder, salt and pepper, and mix well until thoroughly blended
Refrigerate for 30 minutes to allow the flavors to mingle.
Taste for seasonings and serve.

Serves 3 - 4


Cooks Notes: Make sure to drain the tuna really well. The Greek yogurt wont hold together as well if there is excess water in the tuna.


What's your favorite way of eating tuna salad? Let me know in the comments below.


Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

Shared with some of these Blog Parties.

10 comments:

  1. That looks delicious. Glad I found you via Katherine's Corner! (blog hop)

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    1. Thanks for taking the time to visit from the party Marie. :) This recipe is super tasty, you don't miss the mayo at all.

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  2. I agree, greek yogurt is a great substitute for mayo....so much healthier! I will keep this recipe for when it gets a little warmer :) Hope you can stop by my link party next Wednesday. #welcomehomewednesday

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  3. My family loves tuna salad so I'm going to try this! Thanks for linking up with Tips & Tricks link party!

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    1. I hope your family likes it as much as we do Heather. :)

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  4. Greek yogurt really cuts a huge amount of fat and calories. I use it all the time!Thanks for adding your yummy post to the Thursday Favorite Things Blog Hop...these have all been pinned to our group Pinterest board. See you again soon.

    Shellie
    www.thefabjourney.com

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    1. I agree Shellie. It's super versitle, I love the stuff. Thanks for PINing my posts. :)

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  5. Hi April,
    I just love a great Tuna Salad and this recipe is awesome! Hope you had a great Valentine Weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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