Since I can't do mayo because of the egg allergy, here is how I make tuna salad. This version really tastes almost the same as using mayo and relish, so I don't even feel I'm missing out on anything. In fact, I think this version tastes better.
- 1 can of tuna fish - salt added
- some chopped onion
- 2 dashes of garlic powder
- 2-3 tbsp of Brianna's Poppyseed dressing
Just mix everything up in a bowl, and chill for 20 minutes before eating. To add a hint of flavor, I only use about 2 dashes of garlic powder not salt because the tuna is salted already. Too much of the garlic powder changes everything.
I say 2-3 tbsp because it depends on how "wet" I want my tuna salad. I tend to like the salad on the dry side because it's also less calories. Compared to like a Kraft regular Mayo, Brianna's has 80 calories/tbsp and 7g of fat. Kraft mayo has 90 calories/tbsp and 10g of fat.
To me, Brianna's Poppyseed dressing is a gift from heaven because it has a thickness similar to mayo, and it's on the sweet side. It's not trying to be a mayo substitute, it's just another option, and I love it!
