I have been using just a small amount of Mayo and then adding Greek Yogurt to make it creamy. I also like to add Dillweed and a few chopped almonds which really gives a nice flavor and texture.
Fitness Minutes: (5,129)
1,428 8/31/12 12:48 P
I had some tuna at a friends house that was addictive.
One can of tuna, approx 2 tablespoons of yellow mustard, 1 tablespoon of chili powder and a little garlic salt to taste.
Sounds weird I know.. but delish! and very low in calories! It has a kick but isn't "hot".. I eat it on pita, in a sandwich, on salad or wherever.. So good.
Fitness Minutes: (18,842)
550 8/28/12 3:32 P
Use Greek yogurt in place of the mayonnaise.
Since I joined Sparks, I've replaced my ubiquitous tubs of sour cream, mayonnaise, cream cheese, ranch-style salad dressings--and even frosting! with Greek yogurt. I eat so much of it now that I bought a yogurt maker and make up a few cups twice a week. Easy process, but it does takes time to first heat the milk, to let the mixture incubate overnight, and then set it to strain the next morning.
I can spruce it up with cocoa powder/stevia or maple syrup as a frosting, or add lemon juice/herbs for a salad dressing, fruit for a smoothie, gelatin to give it a cream cheese consistency... can you tell I'm excited about it?
Fitness Minutes: (22,555)
50 8/26/12 9:46 A
Mashed avocado in place of the mayo.
Fitness Minutes: (0)
3 8/19/12 11:08 A
I like to use tuna to make tuna melts ... I use whole grain bread, starkist pouch tuna (flavored or plain) a good healthy cheese,,,I put it on a grill.and even the kids love them.... I also like to add some banana peppers on mine... But, that's just me and my tastes.. Ha!
There's a recipe on sparkrecipes, The BEST tuna sandwich (just do a search for it). It uses greek yogurt and cottage cheese instead of mayo. You can play around with it to customize it, and is a great, filling way to get that tuna sammy without all that mayo. :)
Mexican tuna salad (what I had for lunch) - makes 2 huge (but low cal) servings
2-small cans of tuna 3-small vine ripened tomatoes (I remove 1/2 of the seeds) 1/2 of an onion cilantro (I use a lot, but to taste) serrano chile pepper (I use 2, but use 1 if you have a low spice tolerance) juice of 1 lime
First, chop the onion and put in a bowl. Pour a LOT of salt on top of the onion. Cover the onions and salt with just enough water to cover. Let them sit for 30 min to an hour. After that time, rinse the onions thoroughly to get rid of the salt. Now the onions will be less potent (no bad breath!) but will still be tasty and crunchy. Chop the tomatoes, cilantro and chile. Add to the bowl. Pour the lime juice over the veggies. Lastly, add the 2 cans of tuna (drained) and toss all of the ingredients until they are well distributed. My husband sometimes adds a little bit (1/2T maybe?) of olive oil.
I eat mine with thin rye-crisp crackers, my husband likes his with tortilla chips. The recipe is actually authentic Mexican. The first time I had it was on tostadas in Mexico City. I eat this stuff at least once a week!
Fitness Minutes: (4,758)
84 6/19/12 9:30 P
Add lettuce, onion and pepper to taste... makes any tuna sandwich better.
If you don't want a sandwich, try this...
48oz box of elbow macaroni 2 Cans tuna (drained) 2 Cans Cream of Mushroom soup 1 Large Onion (chopped)
Cook the macaroni like usual, drain, then dump in the rest of the ingredients (no extra water for the soup, leave it thick) and stir. Eat it hot or save in the fridge. The kids and I like it hot, my wife prefers it cold. This is the only way my wife will eat any kind of fish.
Edited by: KDRIS73 at: 6/19/2012 (21:30)
Fitness Minutes: (11,285)
3,116 6/19/12 2:29 P
this is how I love tuna now: rinse and drain, then flake it into a container. When I make a salad, I put some on top and put the salad dressing right on top of that. When I make a pita sandwich I put some lettuce, tomato, roasted pepper, onion and then just the tuna. I usually drizzle a little Italian dressing onto the pita.
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