Tuna filling will have more flavour and be creamier without mayonnaise in just 5 minutes

Tuna mayo makes a brilliant sarnie filling or jacket potato topping, but it can feel quite heavy on the stomach. Whilst mayonnaise gives tuna a lovely creamy texture, it can also make it greasy and pile on the calories, which might put you off your favourite filling, reports the Express.

But Yumna Jawad, a chef and founder of Feel Good Foodie, has revealed there's a simple trick to lighten up tuna salad whilst making it even more delicious. Yumna explained: "I use Greek yoghurt rather than mayonnaise to make this wonderfully creamy. Greek yoghurt is also a great source of protein and probiotics."

Greek yoghurt is thick and creamy, so it'll give your tuna the same lovely texture as mayonnaise but in a much healthier way.

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Mayonnaise can often mask the taste of tuna because of how rich it is, but Greek yoghurt keeps things more balanced as it adds a slight, tangy, bright flavour.

It's also packed with protein whilst containing fewer calories and unhealthy fats, so you can tuck into a much more nutritious dish that'll also keep you fuller for longer.

Yumna added: "This healthy tuna salad is full of flavour, light on calories and super easy to whip up for lunch any day of the week! Swap the mayo for Greek yoghurt and dijon mustard and save those calories for a treat later."

How to make tuna filling without mayonnaise in 5 minutes

Ingredients

• Two cans of drained tuna (around 280g)
• 80g of Greek yoghurt
• Two tablespoons of lemon juice
• One tablespoon of Dijon mustard
• One tablespoon of dill or parsley (chopped)
• Two tablespoons of red onion (minced)
• Two celery sticks (minced)
• Salt and pepper

Method

Creating tuna filling couldn't be simpler as all you need to do is pop the Greek yoghurt, lemon juice, mustard, herbs (dill or parsley) and salt and pepper in a bowl. Combine the ingredients thoroughly, then proceed to open the tins of tuna.

Drain the tuna and then dice the celery and red onions.

Add the tuna, celery, and red onions to the bowl, then give everything a good stir. Your scrumptious tuna filling without mayonnaise will then be ready to savour for lunch or take on a picnic.

Keep any leftovers in an airtight container and consume within three to four days.

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