Monday, October 24, 2011

Mayo-Free Tuna Salad

I was in a dinner pinch last night on my way home from work. Hubby was working late so this girl was fending for herself. I did a mental inventory of our pantry and decided tuna it would be.

I've loved tuna salad since I was a kid, but I have a hate-hate relationship with mayonnaise. Seriously - the thought of eating tablespoon after tablespoon of pureed egg yolks and hydrogenated soybean oil makes me want to barf.

So, I decided to improvise and use honey mustard instead. It's just sweet enough and its creamy consistency fills in the mayo void for a lot less calories and no fat. Add some relish, salt and pepper, and you're done! Score.

No picture this time, but tuna salad isn't the prettiest thing to photograph. You know what to expect! :)

Mayo-Free Tuna Salad
Makes 2 small portions or 1 large portion


  • 1 regular-sized can chunk tuna in water (you could also substitute canned chicken if you want a different flavor)
  • 3 tbsp. honey mustard
  • 2 tbsp. relish
  • salt and pepper
  • Open can of tuna and drain water out. Dump into a large bowl.
  • Flake tuna with a fork.
  • Add honey mustard and relish - you can use more or less depending on how creamy you want it to be.
  • Add salt and pepper to taste.
  • Eat right away, or chill and serve later.

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