Make tuna sandwiches tastier by replacing mayo with creamier alternative
Chefs say this simple ingredient switch creates a creamier, nuttier texture.
- For the tuna filling
- 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
- Start by mixing the celery, radish, apple, nuts and tuna together in a large bowl. In a separate smaller bowl, whisk the tahini and water together, then add the mustard, olive oil, lemon juice, honey, salt, and any optional spices until you achieve a smooth consistency.
- Drizzle the dressing over the tuna salad and mix well, gently flaking the tuna and making sure everything is evenly covered.
- Taste and adjust the seasoning as needed, adding more lemon juice, salt, honey, or mustard if desired. Serve in a sandwich, with crackers, in a wrap, in pasta or on a bed of lettuce.
- This tuna salad is best enjoyed immediately, although any leftovers can be stored in an airtight container in the fridge for up to one day. If making ahead, store the dressing separately and mix just before serving.
“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.”
Tuna mayo is a beloved lunchtime staple that's straightforward to prepare using store cupboard basics, and there are plenty of methods to enhance a simple tuna sandwich or pasta salad. One approach involves swapping out a crucial ingredient in your tuna mixture - mayonnaise.
Conventional recipes usually require several generous spoonfuls of mayonnaise to create a creamier texture, though this can lead to an excessively greasy result. Swapping mayonnaise for an alternative ingredient can help create a sandwich or dish that better aligns with your dietary goals, taste preferences, and even preferred consistency.
According to nutritionist and recipe creator Lindsay Cotter of Cotter Crunch, a tahini-based dressing represents the superior choice. It's essential to be careful when choosing substitutions in recipes, as not every swap will work well for every preparation.
While tahini isn't universally the perfect option, for tuna salad mixtures, it functions as an outstanding alternative to 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-based dressing will give the tuna a pleasantly light and fresh character, while remaining filling enough to sustain you throughout the afternoon. Head chef Jessica Randhawa at The Forked Spoon also advocates replacing mayo with this specific ingredient.
She said: "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 that tahini works brilliantly in tuna salad recipes, explaining that for a "more exotic flavour", tahini mixed with lemon juice and a splash of water creates a creamy, nutty dressing.
The chef added: "I love how the sesame flavour from the tahini complements the tuna and adds an unexpected but delightful taste."
