Yogurt tuna sauce is a light, no-cook cream. You can put it on meat slices for the classic vitello tonnato, or spread it on bread as a base, alongside other ingredients, when you’re in the mood for a tasty stuffed sandwich.
Another idea is to spread it on toasted bread slices, add some tuna pieces, and the bruschetta is ready!
This sauce is made with very little mayonnaise and, if you want to make it even lighter, you can use low-fat Greek yogurt. It’s also no-cook, making it quick to prepare and ideal in the hot season when you don’t feel like turning on the stove.
Also, check out all my air fryer recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6.7 oz canned tuna in oil (drained)
- 2 anchovies in oil
- cup Greek yogurt
- 1 tsp mayonnaise
- 1 tbsp capers
- salt
How to Prepare Yogurt Tuna Sauce
Put the drained tuna, anchovies, mayonnaise, Greek yogurt, and finally, the capers into the blender cup.
Blend everything until you get a smooth cream with the consistency of yogurt. If it is too thick, add a couple of tablespoons of water, adjust the salt if necessary, and blend again.
Pour the sauce into a bowl and store it in the fridge.
