Low Sodium Classic Tuna Mayo
Savor the timeless appeal of a tuna salad while embracing a heart-healthy twist with this Low Sodium Classic Tuna Mayo recipe. Crafted for those mindful of their sodium intake, this dish swaps traditional mayo for low-sodium alternatives and a touch of creamy Greek yogurt, ensuring a guilt-free indulgence without sacrificing flavor. Featuring tender canned tuna, crunchy celery, and zesty red onion, the mixture is elevated by fresh lemon juice, Dijon mustard, and aromatic herbs like parsley and dill. Ready in just 15 minutes and requiring zero cooking, this versatile recipe is perfect served chilled over crisp mixed greens or tucked into whole-grain sandwiches for a nourishing meal. Perfect for health-conscious foodies, this protein-packed tuna salad is your go-to for a quick, wholesome, and delicious bite.
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Recipe Information
Ingredients
- 2 5-ounce cans Canned tuna in water, no salt added
- 1/4 cup Low sodium mayonnaise
- 2 tablespoons Plain Greek yogurt
- 1/3 cup Finely chopped celery
- 1/4 cup Finely chopped red onion
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Freshly ground black pepper
- 1 tablespoon Chopped fresh parsley
- 1 teaspoon Chopped fresh dill
Instructions
Drain the canned tuna thoroughly and place it in a medium-sized mixing bowl, flaking it with a fork.
Add the low sodium mayonnaise and Greek yogurt to the tuna and mix until well incorporated.
Stir in the finely chopped celery and red onion into the tuna mixture.
Add fresh lemon juice and Dijon mustard, stirring until evenly mixed.
Season with freshly ground black pepper to taste.
Fold in the chopped parsley and dill, ensuring even distribution throughout the mixture.
Taste and adjust the seasoning if necessary, adding more lemon juice or pepper as desired.
Cover the bowl with plastic wrap or transfer the tuna mixture to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled on whole grain bread for sandwiches, or over mixed greens as a salad.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
