We are all familiar with mayo. We know it’s unhealthy and grocery store brands are packed with some pretty gross ingredients including corn syrup and hydrogenated oils. In fact, homemade mayo only contains a few ingredients so why add all those nasty things? Oh wait, shelf life. We need products to last for 8 years after it’s been opened, remember? I am pretty against conventional mayo if you haven’t already noticed. It’s just not for me. But sometimes I really want a tuna melt. Lately, it’s been more often. So I came up with this tuna salad that is just as packed with flavor as any that has a million thousand ingredients. My main star is Greek yogurt. Sour cream is also a great substitute. After draining my tuna I pulse all the ingredients in the food processor because it’s easy. Try it, and see if you ever use mayo again.
1 can of albacore tuna
3 tablespoons Greek yogurt (or sour cream)
2 dill pickle wedges
1 tablespoon capers
1 tablespoon whole grain brown mustard
A handful of fresh parsley
Freshly ground black pepper
Olive oil (garnish)
1. Drain all of the liquid from your tuna
2. Place the tuna and all other ingredients in your food processor (alternatively, you could use dill relish to avoid chopping pickles)
3. Pulse a few times until you reach a desirable texture.
This makes a great appetizer with sliced sourdough baguette pieces or a perfectly balanced tuna melt sandwich. I am partial to the tuna melt but also love it straight out of the bowl. Enjoy!