Our home is a no mayo zone. In fact, I think the only time in the last 22+ years that I bought mayo was about 18 or so years ago when I used part of a small jar to make a mayonnaise cake... you know... the moist chocolate cake that uses mayo instead of eggs. The cake was just ok, and I threw the rest of the jar in the garbage.
So how do I make my tuna salad?
My not-so-secret ingredient is Italian Dressing.
Seriously. It compliments the tuna perfectly, adding just the right amount of zing and yummy flavor.
Tuna Salad... Hold the Mayo
What You Need:
Canned tuna, drained
red or green onion, finely diced or sliced
a little Parmesan cheese
What You Do:
- Combine all ingredients in a bowl. Serve as sandwiches or on crackers.
For a tuna melt, you can add cheese and pop it under the broiler for a couple minutes.
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