I hope you are starting to notice a pattern? A pattern of more and more healthy recipes. I am not getting carried away but there are so many everyday recipes we make that substitutions make sense and still create great flavor. Fat-free Greek yogurt is probably my most frequently substituted ingredient. I love the texture and it has a similar consistency to mayonnaise. What I am still learning with this substitution, though, is that you have to amp up the other ingredients. Mayonnaise really does impart flavor and the yogurt is much more of a base and does not add any flavor. The yogurt is also runnier generally. I have found the thickest consistency in the Fage brand but I also like Chobani.
When making this Yogurt Sriracha Tuna Salad, I also wanted to get the creaminess of the tuna salad that I get at the grocery store. I think they must use a stand mixer. So I tried the stand mixer and I think it worked pretty well. Next time I make this, and I will, I would add even more sriracha.
- 3 cans of tuna
- 3 tbsp sriracha
- 1 tbsp lemon juice
- 1 tsp Agava
- ¼ cup Greek fat-free yogurt
- 2 - 3 tsp celery salt
- salt and pepper to taste
- 1 celery stalk, diced
- 1 small yellow onion, diced
- Drain the tuna cans and wash in water. Set aside.
- Combine the sriracha, lemon juice, yogurt, agave celery salt and salt and pepper.
- Take the diced celery and onion with the sauce and the tuna and place it in a stand mixer. Mix very gently.
- Eat right out of the mixer or in a sandwich or in a lettuce wrap.
- Serve and enjoy!
The sauce that I used for this recipe was a base of Greek fat-free yogurt and sriracha.
Using the stand mixer to get a creamier blend with the tuna.
Serve it on bread, in a pita or in a lettuce wrap.
Serve and enjoy!