Tuna Fish: What do you do with it w/o the mayo?????

Fenestra13 · August 2012

Around here, italian style tuna is made with olive oil and vinegar rather than with mayo. I find I like it best without the olive oil, and just some balsamic vinegar and cracked pepper. I've also tried just lemon juice, but I can handle really sour stuff

. My new FAVORITE is mixing in a tablespoon or so of Trader Joe's lowfat (or fat free, can't remember) Champagne Vinaigrette. I think this dressing is mostly champagne vinegar with a little mustard. I add black pepper to this too, and have found I like it even more than with mayo! Often I scoop the tuna up with wheat thins rather than making a sandwich, as I find this way I can really taste the tuna.

Pimpmonkey · August 2012

I've never been fond of mayo so I use horseradish sauce instead

ShellySwickSmall57 · August 2012

I use kroger brand miracle whip lite,,,thats all i use,,,

Wenchilada · August 2012

Squeeze or two of lemon juice, shake of lemon pepper and dill weed, and ta-da. It has always felt dirty to sully up albacore tuna with mayo. I still put mayo and the usual relish, etc. into chunk light tuna sometimes, though, because that is where it belongs.

RillSoji · August 2012

I've done these to plain tuna:
ranch dressing
lemon pepper seasoning
garlic hummus
minced veggies

srslycolette · August 2012

For tuna sandwiches I just mix it with chopped egg, mustard, and the tiniest spoon of dill relish

saxnviolin · August 2012

add avocado

losingw8now · August 2012

It's actually delicious with cream cheese and you can use the 1/3 less fat (fat free has the right texture but no taste in my opinion).
It also makes a nice party food - you soften a bar of 1/3 less fat cream cheese, one can of drained tuna packed in water, a dash of lemon juice and dash of worcestershire sauce, and form together into a ball - sprinkle parsley on it to make it pretty (for a party) and it is delish - I always having people ask me how to make it and what's in it - I also serve with little bread - like the appetizer breads - they are thinner and smaller so may be more satisfying than on a cracker with not the full calories of breads. Remember, you are reason enough to make this and keep it around to eat some - doesn't have to be for parties.

Espressocycle · August 2012

balsamic vinegar and white bean puree

linz1125 · August 2012

I use Greek yogurt or avocado.

Irish_eyes75 · August 2012

I use light mayo (helmans-35 cal per serving) and very little of it (just enough to have it stick together). It's how I've always eaten tuna and tastes good to me!

This is what I do too. My mother made it soupy and I still have nightmares!
Sometimes I'll just throw it on my salad but most of the time I use the light mayo.

JJPAL1 · August 2012

Sounds really crazy but here goes. Good white tuna a little stong ground mustard, garlic powder is good enough but I started adding 1-2 tbsp fresh ground organic flax seeds, 1 tbsp coconut oil or olive oil. Very good with coconut oil. Whatever anyone says, our bodies need fat, especially our brain. Coconut oil has antibacterial and antiviral properties.

olivia_june · August 2012

I just throw Miracle Whip in it with diced onion. I'm a rebel without a cause.

i don't like full fat mayo. Normally I get lite mayo but my partner hates it so I compromised and got MW because I don't care either way, lol.

ncwall · August 2012

mustard hard boil egg, relish

SuziQueue · August 2012

I buy solid white (albacore) tuna in water, drain it, crumble it, and then add diced pickles and add a bit of the pickle juice for moisture. Lately, instead of making a tuna sandwich and having it with chips, I've started using the chips (cool ranch Doritos) as a scooper for the tuna (no bread). It's yum!