Does anyone have a quick way to fix tuna salad. I've got a taste for a tuna sandwich and I'm not sure how much mayo to put in and how many points for how much.
When I make tuna salad I get the Starkist in the small foil packet (2 pts) and then I add lots of chopped celery, some pepper, and maybe 2 tbs. at the very most of mayo (light is 1 pt. per tbs) (just enough to hold it together). I usually get 2 servings out of it this way. I put in half of a large pita (1.5 pts) so it's pretty low-point.
I've discovered that I can get away with a lot less mayo in tuna/chicken/egg salads than I previously thought. My husband and I split a regular 6-oz. can of light tuna packed in water (3 pts. for the whole can). I add chopped pickle and LOTS of chopped onion and black pepper, and I find 2 teaspoons of light mayo is really enough to hold the whole 2-serving recipe together and moisten it. So one serving is only 2 pts., not including whatever bread or crackers you choose.
Did you know that "all-white" tuna has more fat and calories than "light" tuna?
I also have been able to get by with less mayo on my tuna than I once did. I figured out that one reason I was adding so much was that the tuna was bland and what it needed wasn't mayo but SALT. I think they must be salting the tuna less than they did once upon a time. I can't seem to get myself to tolerate anything but REAL mayo (although I eat many gross things other people won't touch, like fat free cheese), so tuna salad is a rare treat for me these days.
I do, I do....
