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Catherine's TUNA SALAD Healthy Low Carb, No Mayo Version
Today's Recipe:
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0:00
Welcome back everyone. Today I am going
0:03
to show you how to make Katherine's tuna
0:05
salad. This is a healthy, lowcarb, no
0:10
mayo version of a tuna salad. It is
0:14
delicious. We've got some very
0:16
satisfying ingredients going into this
0:19
recipe. You can put this between two
0:22
whole grain pieces of bread. You can
0:24
slather it on a cracker or even a
0:26
cucumber. Heck, grab a fork and dive
0:30
right in if it's your bowl. All right,
0:32
y'all ready? Let's talk about the tuna.
0:38
Now, we're using two cans of solid white
0:41
Alcor tuna. These are 5 oz each. We're
0:46
going to drain them because they're in
0:48
water. And then it'll give you about 4
0:50
ounces each. So, about 8 ounces of tuna
0:53
all together.
0:57
So, we're going to open up the cans and
0:59
then we're going to drain them and place
1:01
them into a medium bowl.
1:05
All right. I got a small bowl here in my
1:07
little strainer.
1:16
Try not to strain it right onto the
1:17
counter there, huh?
1:20
All right. All right, I'm going to give
1:21
you the carb count for this recipe if
1:24
you do it exactly the way I do it. Now,
1:26
if you change anything, that's going to
1:28
change your carb count for you. You get
1:31
a fork.
1:35
Now, the whole carb count is 7.9
1:41
and we're going to take 2.1 off of that
1:43
for the fiber count. So, it's actually
1:46
going to be
1:49
5.8.
1:53
Not bad.
1:59
All right, we'll drain this one
2:05
cuz we're going to add enough moisture.
2:06
We don't need all of that.
2:11
Nope.
2:15
All right, we'll get rid of that.
2:17
And then what we want to do is flake our
2:19
tuna.
2:23
Break it up really good.
2:28
All right, there's our flaky tuna fish.
2:31
We're going to set this aside.
2:35
All right, let's bring over some
2:37
veggies. This will help bulk up the tuna
2:39
salad and then give it a nice crunch in
2:41
there. Nice color going on and some
2:44
flavor. Stay tuned though because I
2:46
still have that dressing that's going to
2:48
go into the tuna salad and you're not
2:49
going to believe this one because
2:51
there's no mayonnaise going into it. All
2:53
right, so I have some celery here.
2:57
That's what that is. I took this out of
3:00
the inside of our celery because it's
3:03
got the leaves on it and oh, it smells
3:06
delicious. Gives it a nice flavor. We're
3:09
using a red apple. Now, this is an envy
3:12
apple. They're very delicious and juicy.
3:16
And we're going to do about half of a
3:19
yellow onion. Or you can do a red onion.
3:21
Or heck, you can even chop up some green
3:23
onions if you want to do that. Whatever
3:26
you have. All right, y'all. Come on
3:28
down.
3:30
Now, I want to cut these very tiny,
3:34
which will be like your dices.
3:37
So, I'm going to go through
3:41
the ribs here. Just kind of cut through
3:44
them so we can get some small dices
3:47
going through.
3:52
It's summer time still. I'm not using my
3:55
oven today or stove. Tuna fish is a
3:59
wonderful dish
4:04
for a sandwich.
4:06
Heck, you can even put like pasta in
4:08
this and make a pasta tuna salad. Mhm.
4:11
All right, we got an apple here. I'm
4:14
going to cut the four sides of it.
4:18
Thomas is here, so he'll eat the the
4:20
rest of it.
4:21
Heck yeah.
4:22
Up to the core line anyway.
4:25
That's what we need right there.
4:26
Well, you didn't leave me much.
4:28
Come get it. I didn't leave him much.
4:30
Oh, man.
4:32
If you want to peel your apple,
4:35
you can do that. We're keeping it on. It
4:38
adds a nice color to the dish.
4:42
And it's a lot of fiber, too. It's good
4:45
for you. Why would you get rid of that?
4:49
If you've never had apple and tuna fish,
4:51
I'm telling you, I know you're like,
4:52
"What? Really?" Yes.
4:57
Apple is good.
5:00
Adds a nice little tartness, sweetness.
5:04
Kind of pulls the whole thing together.
5:07
I think that's going to be enough right
5:08
there. Thomas might get his wish come
5:11
true.
5:11
Yay.
5:12
There.
5:14
Yay.
5:15
There we go. All right. Then we got our
5:17
yellow onion. I'm just going to take off
5:19
the ends.
5:23
We'll take off that outer layer. Now,
5:26
I'm not looking to do the whole onion.
5:29
Just a little bit. Give it a little
5:31
bite.
5:33
I'm not eating that like an apple.
5:35
Nope.
5:39
There we go. All right, we'll pass that
5:42
on.
5:44
He's the hand in the kitchen.
5:51
All right, we'll leave that one there.
5:56
So, I'm just going to cut it into
5:58
strips.
6:02
And then we'll turn it around.
6:06
Run a knife through. Very small.
6:13
It's going to have a lot of flavor in
6:14
there. You probably won't even like
6:16
notice the onion. I think that's going
6:18
to be enough right there.
6:21
We'll use this for another dish. We're
6:24
going to add that to our bowl.
6:32
Y'all look at these colors.
6:37
Makes it enjoyable to eat.
6:41
And then what we're going to do is mix
6:43
this all together. Give it a head start.
6:46
And then I'm going to show you how to
6:48
make that delicious
6:50
sauce to kind of pull it all together.
6:52
It's actually a dressing. All
6:56
right. Look at that. Mhm. If you can get
6:59
the leaves of the celery on the inside
7:02
of your celery. Oh, use that.
7:05
It's dark green. Has a nice little
7:07
flower going in there. Yeah. Oh, look at
7:11
that.
7:13
All right, let's set this aside.
7:16
Let's make that dressing. We're going to
7:18
start with one3 cup of Greek plain
7:23
yogurt.
7:26
And we're going to do some things to it.
7:28
You're not going to taste the yogurt.
7:31
13 cup
7:34
in a small bowl.
7:40
And then we're going to add one
7:42
tablespoon of some olive oil.
7:51
There we go. That'll help with that tuna
7:54
fish.
7:56
And then we're going to add in half a
7:58
tablespoon of Dijon mustard. Telling
8:02
y'all, it's all about the flavor.
8:08
There we go.
8:10
All right.
8:15
Got one tablespoon of lemon juice.
8:21
A whole lot of cracked black pepper.
8:25
Whatever you like. I like the little
8:27
bits of pepper.
8:29
There we go. And then we're going to add
8:31
in half a teaspoon of salt. Now, you can
8:35
control it. Whatever you want to put in,
8:37
you do that.
8:40
It's that amount right there. We got a
8:42
lot of tuna.
8:44
All
8:49
right, let's mix that together.
8:52
Now, once we get this all mixed together
8:54
before we add it to the tuna fish and
8:57
our veggies and apple, we're going to
8:59
give this a taste. Looks really good.
9:03
And we're going to see if we need to
9:04
adjust anything. If you need to, we're
9:06
going to add more pepper, any mustard,
9:08
whatever you want.
9:17
Wow,
9:19
that is good.
9:22
Wow. All right, let's add this to our
9:26
tuna bowl here.
9:33
Look how creamy that looks. We're going
9:36
to need a spatula.
9:38
I think so. Ah,
9:40
Thomas brought me my sunshine one.
9:44
Although there's no sun today.
9:48
You wouldn't know about how hot
9:50
I know it's super duper hot outside. No,
9:54
y'all. I'm just ready to make some
9:56
soups, but I can't yet, right?
9:59
I am ready. But we're going to use the
10:01
fork here. We're going to go in and mix
10:03
this all together.
10:06
Oo, that crunch. I can hear it already.
10:12
Oh, yeah. I think that's a mix right
10:14
there.
10:16
All right. Does that look good, you
10:17
guys? Look at that.
10:19
Look good to me.
10:20
Crackers, bread,
10:23
a fork,
10:25
add some pasta, whatever you want to do.
10:28
I want to get that piece of apple right
10:30
there for sure. Katherine's tuna salad.
10:33
Low carb, no mayo. Here's my bite.
10:51
I dropped the mic on that one or the
10:54
fork. That's how good it is. You guys
10:57
make your own. Try it.
11:01
Jazz it up like I did right here. All
11:04
right, you guys. Make sure you give me a
11:06
thumbs up on this one. Share this recipe
11:09
with family and friends because you know
11:11
they're going to want to try this. Also,
11:13
if you're new to the channel, make sure
11:15
you hit that subscribe button down below
11:17
and that bell notification. That way,
11:18
you'll always know when shows like this
11:21
one here are posted. Go check out more
11:23
of my low carb recipes that we've been
11:26
doing the last couple of weeks, and
11:28
we're still moving forward with it. All
11:31
right, you guys. I'll see y'all on the
11:33
next episode. Bye.