The Better Way To Make New York Deli-Style Tuna Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

dill pickles

🥗Healthier: relish

💰Cheaper: sliced cucumbers

Relish provides sweetness and tang, while cucumbers add crunch.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado adds creaminess and healthy fats.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar flavor and texture.

Introduce the recipe for healthy New York deli tuna salad.

Quickly go over the ingredients needed for the recipe.

Mention that traditional deli tuna salad uses chunk white or albacore tuna, and recommend using 3 cans of albacore for this recipe.

Slice 1/2 cup of green onion and set aside.

Dice 3/4 cup of red bell pepper, which is about 3/4 of a large pepper.

Grate 3/4 cup of red cabbage and set aside.

Grate 3/4 cup of carrot, starting by peeling the carrot and cutting off the ends.

Use a grater to achieve the right size for the grated carrot, suggesting a big carrot for better results.

Combine all the chopped vegetables in a large bowl: green onion, red bell pepper, grated cabbage, and grated carrot.

Open the cans of tuna, ensuring to clean the tops first, and squeeze out as much liquid as possible from the tuna.

Use a ricer to help squeeze out the excess liquid from the tuna, ensuring it is as dry as possible before adding it to the bowl.

Add 1 teaspoon of celery seed and 2 teaspoons of low sodium soy sauce to the vegetable and tuna mixture.

Mix in 1/2 cup of Greek yogurt and 1/2 cup of white mayo to combine all ingredients.

Stir everything together until well mixed, ensuring an even distribution of ingredients.

Cover the bowl and refrigerate the tuna salad overnight for best flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens