You won’t need mayo to make a tasty and creamy tuna sandwich (Image: icetocker via Getty Images)
Tuna mayo is a beloved lunchtime staple that’s effortless to prepare using pantry basics, and there are countless ways to transform a straightforward tuna sandwich or pasta salad. One particularly effective method involves swapping out a crucial ingredient in your tuna filling — mayonnaise.
Traditional recipes commonly require a hefty number of tablespoons of mayonnaise to create a creamier texture, yet this can leave the dish tasting excessively oily. Opting for an alternative to mayonnaise can help produce a sandwich or meal that better aligns with your health goals, taste preferences, and even the texture you’re after. According to nutrition expert and recipe developer Lindsay Cotter of Cotter Crunch, a tahini-based dressing is the ultimate choice.
It’s worth being mindful when choosing substitutes in recipes, as not every alternative will work well in every dish, reports WalesOnline.
While tahini isn’t always the perfect fit, when it comes to tuna salad fillings, it proves to be a brilliant replacement for mayonnaise.
Lindsay said: “Tahini forms the base of the dressing, creating a creamy consistency and rich, nutty taste without the need for mayo. Trust me, it works so well!”
This tahini dressing will give the tuna a wonderfully light and vibrant quality, while remaining hearty enough to keep you fuelled throughout the day. Head chef Jessica Randhawa at The Forked Spoon also advocates swapping out mayo in favour of this particular ingredient.
Tahini forms the base of the dressing, creating a creamy consistency and rich, nutty taste (Image: AlexPro9500 via Getty Images)
She explained: “Tahini, a paste made from sesame seeds, is a great substitute for mayonnaise. It has a rich, nutty flavour and a smooth consistency that adds depth to the tuna salad.”
Chef Nic Vanderbeeken of Apéritif Restaurant agrees with the inclusion of tahini in tuna salad recipes, pointing out that for a “more exotic flavour”, tahini blended with lemon juice and a small amount of water creates a velvety, nutty dressing.
The chef went on to say, “I love how the sesame flavour from the tahini complements the tuna and adds an unexpected but delightful taste.”
Tuna sandwich recipe
Ingredients
- One tin of tuna
- 34g of chopped celery
- 97g of radish, chopped
- 36 to 55g of chopped green apple (optional)
- 34 to 45g of chopped roasted cashews (optional)
For the tahini dressing
- Two tablespoons of tahini, mixed with two tablespoons of water
- One tablespoon of Dijon mustard
- One teaspoon of olive oil
- Two teaspoons of fresh lemon juice
- Two teaspoons of honey
- Pinch sea salt and coarse black pepper
- Optional spices – a pinch of smoked paprika, cayenne, or sweet paprika
Method
Start by mixing together the celery, radish, apple, nuts and tuna in a large bowl. In a separate smaller bowl, whisk the tahini and water together, then fold in the mustard, olive oil, lemon juice, honey, salt, and any optional spices until the mixture is completely smooth.
Drizzle the dressing over the tuna salad and toss well, gently breaking apart the tuna and making sure everything is thoroughly coated.
Season to taste, adjusting with additional lemon juice, salt, honey, or mustard as needed. Serve in a sandwich, with crackers, in a wrap, in pasta or on a bed of lettuce.
This tuna salad is best consumed immediately, although any remaining portions can be stored in an airtight container in the refrigerator for up to one day. If making ahead of time, store the dressing separately and mix together just before serving.