Tuned Up Tuna Salad, With Mock Mayo

By Susan Arruda

Making tuna taste a little less like tuna and punching up the protein.

YIELD: 1 serving

INGREDIENTS

Solid white tuna  – 184 grams net weight can (open and drain)
1 celery stalk, chopped  (slap chopper works great!) – approx. 1/3 cup finely chopped – cucumber also a good substitute
1 stalk/piece green onion
2 tbsp lemon juice (approx. 1/2 lemon)
1/3 cup pureed cottage cheese/mock mayo – add the lemon juice to the cottage cheese & puree together in blender or food processor
2-3 tbsp tzatziki (low fat cream cheese also makes a good substitute)
Salt and pepper to taste, if desired
Spices of choice – I used 1/4 tsp paprika, sprinkle of onion powder, chives (if no green onion used) & dill

 

 

 

 

PREPARATION

Puree the cottage cheese/mock mayo – add the lemon juice to the cottage cheese & puree together in the magic bullet, food processor or blender of choice.

Add the remaining ingredients to the pureed mixture excluding the spices.

Combine the tuna with the prepared above mixture.

Add the spices, salt and pepper to taste.

OPTIONS

Fill a pita pocket, create a wrap or sandwich, serve over spinach or a bed of lettuce.
Open faced tuna melt – sprinkle with cheddar or mozzarella cheese & grill until melted.
Wash and hull a red bell pepper, stuff with tuna mixture and place in  a 350oF oven until cooked.