I request low-fat recipes for tuna salad

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Especially things I can make without mayonaise. No hydrogenated oils. Would also prefer to stay away from soy stuff (soy mayonaise, etc.).

― Al Andalous (Al Andalous), Thursday, 2 October 2003 01:04 (twenty-two years ago)

Tuna and lettuce.

― N. (nickdastoor), Thursday, 2 October 2003 01:07 (twenty-two years ago)

well you can make healthier and better-tasting (though not technically mayo-free) tuna if you use fresh egg whites and lemon. add carrot.

or, balsamic vinegar and black pepper

― gabbneb (gabbneb), Thursday, 2 October 2003 01:53 (twenty-two years ago)

Making my own mayo might be an option.

― Al Andalous, Thursday, 2 October 2003 01:59 (twenty-two years ago)

Just use yogurt instead of mayo!! That's what I do, anyway.

Of course, I add tons of shit to my tuna salad as well: celery, chopped onion, capers, lemon and cracked black pepper...

― Mr. Diamond (diamond), Thursday, 2 October 2003 02:16 (twenty-two years ago)

yum.

― isadora (isadora), Thursday, 2 October 2003 02:37 (twenty-two years ago)

attn. health nuts: you're all going to die eventually

thnx, the unhealthy

― gabbo giftington (dubplatestyle), Thursday, 2 October 2003 03:51 (twenty-two years ago)

But we'll see you suffer.

― nathalie (nathalie), Thursday, 2 October 2003 06:20 (twenty-two years ago)

tuna with olive oil and what are those little green salty things. ummm. capers!

― JuliaA (j_bdules), Thursday, 2 October 2003 07:23 (twenty-two years ago)

oh, low fat. um, olive oil isn't as bad for you as most fats...

― JuliaA (j_bdules), Thursday, 2 October 2003 07:25 (twenty-two years ago)

If it's good quality tuna try serving it carpaccio (i.e. raw) with lemon and soy to dip. Endive and chicory to wipe up the juice.

― Remote Matt, Thursday, 2 October 2003 08:39 (twenty-two years ago)

Any specific recipes for tuna with olive oil? My experiments in this area haven't been encouraging (and I use decent olive oil, I think).

gabbo, it's also partly a matter of calories and wanting to lose weight to improve my appearance.

― Al Andalous, Thursday, 2 October 2003 14:40 (twenty-two years ago)

The person who introduced me to tuna with olive oil and capers used really good tuna, which came in jars rather than cans. I'd never seen that, but if you can get it in Pittsburgh, where I was visiting at the time, I suspect you can get it lots of other places. The tuna with olive oil and capers was just as good as the typical tunafish-with-mayo (I ate a lot of tuna that visit).

I've never tried to make it myself because I never have capers around, so I can't give any specific advice on preparation.

― JuliaA (j_bdules), Thursday, 2 October 2003 15:00 (twenty-two years ago)

A wee bit of harissa paste is nice in tuna, but you do need summat to bind it in a salad (I'm presuming you're getting tinned?).

What is it like with egg white in Gabbneb? I can't imagine

― chris (chris), Thursday, 2 October 2003 15:13 (twenty-two years ago)

I love making tuna and bean salad - tin of tuna, cannelloni beans, good slug of olive oil, salt and pepper, bit of chopped garlic, bit of red onion/shallot, tomato or two, chopped up, without seeds if you've got one, all to taste, and bob's your uncle. Leave for at least half an hour for the flavours to mingle and develop, and go easy on the onion and garlic unless you absolutely love them, they can be stronger than you think!

If you really want low fat, very fresh tuna, quickly seared on all sides should be nice and juicy, and if you wanted to serve oriental style, a salad of beansprouts, mint, sweet basil, and whatever other greens you like, with a dressing of rice wine vinegar, maybe a tiny bit of fish sauce, some chilli sauce maybe, play around, salad dressings don't need to be heavily oil based.

― Vicky (Vicky), Thursday, 2 October 2003 15:13 (twenty-two years ago)

do they have an internet place in the gym Vicky?

And good call on the seared tuna salad, there's no need for oil at all in that and it's gorgeous

― chris (chris), Thursday, 2 October 2003 15:25 (twenty-two years ago)

two years pass...

my tuna salad recipe

-tuna
-diced raw onion (and/or celery, but both at the same time seems like overkill)
-caraway seeds
-a drop of fresh lemon juice
-tiny bit of mayo, just enough to hold it together

the caraway, onion, and lemon are especially good for tempering any not-so-fresh flavors.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:08 (nineteen years ago)

what say ye about tzatziki sauce in place of mayo? i haven't tried it, but i love the combination of dill and tuna.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:11 (nineteen years ago)

i ate a tuna sandwich today. i had them put some crisco on it.

― cancer prone fat guy (dubplatestyle), Wednesday, 11 January 2006 19:12 (nineteen years ago)

tzatziki in place of mayo is a good idea, it tastes really good and "fresher" than tuna sandwiches usually taste. But really tuna is kind of one of those things that you can put any number of savory sauces on and it works (assuming you like tuna).

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 19:14 (nineteen years ago)

tzatziki sauce in place of mayo

YUM!

― Jaq (Jaq), Wednesday, 11 January 2006 19:14 (nineteen years ago)

Also, tuna w/ lemon or lime and crushed red pepper flakes.

― Jaq (Jaq), Wednesday, 11 January 2006 19:16 (nineteen years ago)

i love tzatziki. i could drink it by the glass!

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:17 (nineteen years ago)

I know you said you didn't want to use soy mayonnaise, but Nasoya Nayonaise is indistinguishable from Hellmans when you mix it with tuna. And this is coming from someone who won't touch tofu with a ten-foot pole.

― Beth Parker (Beth Parker), Wednesday, 11 January 2006 19:22 (nineteen years ago)

I really like the Nasoya Nayonaise, too. I used it to make a tuna melt last night!

― ng-unit, Wednesday, 11 January 2006 19:30 (nineteen years ago)

I sometimes try to make my own tzatziki but it never comes out right, somehow all gyro places have got a way better recipe than me, and they aren't sharing it.

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 19:30 (nineteen years ago)

Tinned tuna
Cannelloni beans
Red onion
Diced cucumber
Finely chopped coriander
Olive oil
White wine vinegar
Lemon juice
Lots of pepper
A pinch of salt

Yum.

― chap who would dare to work for the man (chap), Wednesday, 11 January 2006 19:33 (nineteen years ago)

I sometimes try to make my own tzatziki but it never comes out right

have you tried any of the store-bought greek yogurts? they're thicker than american yogurt.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:34 (nineteen years ago)

i like to put diced apple - usu. granny smith -- in my tuna salad on occasion in place of celery or onion. savory sweetness!

― elmo, patron saint of nausea (allocryptic), Wednesday, 11 January 2006 19:37 (nineteen years ago)

re: greek yogurt, that shit is so good and rich and fatty and palpably ALIVE

― elmo, patron saint of nausea (allocryptic), Wednesday, 11 January 2006 19:38 (nineteen years ago)

Cannelloni beans

i've tried this, but something about the mealy/beany texture along with the tuna just tasted, i dunno, gross.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:44 (nineteen years ago)

i ended up picking all the beans out.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:45 (nineteen years ago)

i like to put diced apple - usu. granny smith -- in my tuna salad on occasion in place of celery or onion. savory sweetness!

yeah, tuna salad needs some kind of acidity. it would probably taste good with battery acid.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 19:47 (nineteen years ago)

a bit of cumin in there makes things interesting. tried it on a whim and got kinda hooked.

the diced granny smith apple was a trick my mom used. is good. but i rarely keep apples around.

― andrew m. (andrewmorgan), Wednesday, 11 January 2006 19:57 (nineteen years ago)

have you tried any of the store-bought greek yogurts?

Yeah though now it's hard to get for me, they don't seem to like to stock it in DC stores. Whole Foods has it but I rarely feel like trekking up there. I've tried to do some kind of thing where I drain regular plain yogurt but it doesn't work out so well, I mean it's still not as thick by a long shot. I've been JONESING so hard for greek yogurt though, with honey. I have no idea why all of a sudden it's all I want to eat.

Tart apple with lemon is really good in tuna. I'm usually really lazy when I make tuna sandwiches though and just douse 'em in whatever type of hot sauce I have around, to be totally honest.

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 20:00 (nineteen years ago)

last week i had a chicken shawarma with loads of tzatziki and tomatoes and cucumbers and i came to the conclusion that i could eat that every day for the rest of my life and die happy.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 20:05 (nineteen years ago)

I used to order chicken shawarma and chicken gyros at least three times a week for lunch at my old job. I really wish more restaurants would give the option of tzatziki sauce because I think it probably would taste good with just about any sandwich or side dish.

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 20:10 (nineteen years ago)

Yeah though now it's hard to get for me, they don't seem to like to stock it in DC stores.

DC Cafe?

― gabbneb (gabbneb), Wednesday, 11 January 2006 20:13 (nineteen years ago)

chicken shawarma/gyro = almost always a safe bet at a greek diner.

― 2 columbus circle in 1964 (Jody Beth Rosen), Wednesday, 11 January 2006 20:14 (nineteen years ago)

gabbneb, I had no idea that DC Cafe sold things like that--I thought it was just a diner. And one I've heard bad things about, to boot.

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 20:18 (nineteen years ago)

I dunno if it sells tzatziki, but they do sell canned goods-type stuff. I thought it was hit or miss, but I was a big fan of 2AM kebab platters, the hummus in particular.

― gabbneb (gabbneb), Wednesday, 11 January 2006 20:22 (nineteen years ago)

I am a big fan of 2am options in DC that aren't slices of pizza made for Andre the Giant.

― Allyzay must fight Zolton herself. (allyzay), Wednesday, 11 January 2006 20:23 (nineteen years ago)

Tuna Salad Primavera
Prep: 10 min, Cook: 10 min.
1/4 lb. tiny shell pasta
1 red bell pepper\raw, seeded and cut into thin strips
1 carrot\raw, thinly sliced
1/4 lb. green peas\raw, thawed if frozen
2 scallions, thinly sliced
9 ounces canned Albacore tuna, packed in water, drained and flaked
1/2 cup fat-free Italian dressing
1/2 tsp. salt (optional)
1/2 tsp. pepper
Cook pasta in boiling salted water about 8 minutes or until al dente. Drain. Rinse under cold running water. Drain thoroughly. Combine pasta with remaining ingredients and pepper to taste in a bowl. Toss and serve.

― kornrulez6969 (TCBeing), Wednesday, 11 January 2006 20:38 (nineteen years ago)

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