Re Invented Tuna Salad No Mayo
Recipe: #23445
April 10, 2016
Categories: Spreads, Salads, Fish/Seafood Salad, Eggs, Appetizers, One-Pot Meal, Picnic, Gluten-Free, Low Fat, more
"My Siggi loves having tuna salad around for lunch or snack-type sammies, BUT strongly prefers mayo not be used just for us. He doesn't mind it for guests, but not for our snacks. That said, I try to take notice of & ask him about recipes I think he may like & meet his goal. This healthy recipe was found at SparkRecipes, credited to "GORGEOUS26" & I modified it to be more-in-line w/our personal preferences. I added hard-boiled eggs for their flavor plus the expanded volume, a bit of Old Bay Seasoning as I favor using it & specified dry curd cottage cheese as a watery liquid formed w/continued refrigeration unless it was used. A very sml amt will still form, but can be stirred in or poured off at your option. I hope you'll see this worthy of a try & like it as much as we do. (Time does not include time to hard-boil & cool the eggs) Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (144.3 g)
- Calories 158.6
- Total Fat - 7.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 115.5 mg
- Sodium - 343 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 0.6 g
- Sugars - 2.4 g
- Protein - 14.9 g
- Calcium - 78.9 mg
- Iron - 1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the cottage cheese & yogurt. I used my hand-held blender to whiz that mixture to a smooth texture & eliminate the "curd effect".
Step 2
Add the remaining ingredients, mix well & refrigerate to use as desired.
NOTE: Yield is 4 generous servings, so no skimpy sandwiches
Tips
- Hand-held blender wand suggested
1 Reviews
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