One day I realized that I had a large tub of Greek yogurt that was about to go bad. So I thought tuna salad would be a great way to use it up, instead of having a plain yogurt party. Once I discovered this combination, I decided to never go back to the mayo again. (I attempt to substitute yogurt for many things, even for the milk in Annie’s Mac n’ Cheese)
People often think that tuna salad is a healthier alternative when eating at places like Subway. A plain tuna salad on wheat is 24 big Gs of fat at Subway. Let’s not talk about how much in a footlong with cheese (okay, over 90 Gs). Cutting out the mayonnaise is good. Yogurt is better. Olives are anti-inflammatory. Tuna is Omega3. Red Onion helps libido and makes you cry. So I got thinking Greek.
Greek Tuna Salad
- makes 4-5 Sandwiches
- 1 12oz can solid white albacore tuna
- 1 5oz cup of plain greek yogurt
- 1/2 small red onion
- a few olives (gourmet ones from the grocery’s salad bar!)
- a couple of sundried tomatoes
- good dash of ground pepper
- sliced cucumbers
Variation: Make the Greek yogurt into a tzatziki sauce!
Fat Break Down
- 12 oz can of tuna in water- 1g
- 1 5oz tub of greek yogurt- 0g (mayo equivalent is 50g)
- 1/2 piece of naan- 5g