Eureka! I am currently doing a fat free cleansing diet for one month and I have to say I miss my mayo when it comes to eating dry Albacore Tuna. Don’t get me wrong, I LOVE TUNA… and I have eaten tuna “dry” many times, but that was regular tuna with it’s own lovely fattiness. Albacore Tuna, which is supposed to be better for you, yada yada, is the dust bowl of tunas. I mean bone dry. The rules of my diet say no fat, no sugar, and no mixing vegetables. Each meal includes 1 protein, one vegetable and one fruit. The other night I chose tomato as my fruit and devised a tomato vinaigrette to use on my vegetable which was butter lettuce and it gave me the idea for how to improve the Albacore I would be having for lunch today! Hence, my “Eureka!” at the beginning of this post.
I frequently use zucchini grilled or raw as a substitute for bread and crackers, it is perfect for snacking with a dip or on it’s own. Today I was having Tune Salad with Zucchini chips and a half cup of fresh blueberries which I have had before, but this time there was no dry tuna drudgery! My tuna was moist and flavorful thanks to my ingenious zucchini mayonnaise! It was super simple and while a touch green (it would be whiter if I peeled them) it was the perfect foil to make a tuna salad, I fully intend to try it in chicken salad as well some time, or on a veggie wrap!! The possibilities are endless here.
Gather what you need which isn’t much. I sliced up an 8 ounce zucchini and used the top three thicker slices in my Bullet blender cup. I blitzed the zucchini slices with a splash of water and lemon juice and the seasonings I would use to make a ranch dressing; dill weed, dried parsley, onion powder, garlic powder, a few grinds of Citrus Pepper and a dash of black pepper, and pink Himalayan salt. On this diet I use pink salt exclusively because of it’s higher mineral content.
I think next time I will peel it to see if it looks more mayo like. I will need to use a fourth thick slice to make up for the volume too. I opted to keep the peel this time both for volume and nutrition. Once it is blitzed in the Bullet it looks a lot like guacamole. It tastes great too — I could love this as a dip for my zucchini chips! It would also make a terrific dressing for grilled or roasted fish or chicken. I seasoned this with dry herbs but I plan to try it sometime with all fresh herbs!
When I blended it into my dry albacore tuna with just a smidgeon of coarse Dijon mustard it transformed it into this moist and flavorful salad, perfect for loading onto a crisp zucchini chip and indulging for a light lunch at just 164 calories for all of it, plus 48 more for my little bowl of blueberries, hey it’s my just desserts! Losing weight does NOT have to taste bad!
- 3 chunks raw Zucchini
- 2 tsp Lemon juice
- 1 T Water
- 1/8 tsp Pink Salt
- Pinch Black Pepper
- 7-8 grinds Citrus Pepper
- 1 tsp Dried Parsley Flakes
- ½ tsp Onion Powder
- ¼ tsp Dried Dill
- ¼ tsp Roasted Garlic Powder
- Place all ingredients in ca Bullet blender or processor of your choice and process until smooth.
- Makes enough for one serving, double as needed to use in larger portions.
- Optional: Peel zucchini for a whiter dressing, use one extra chunk to replace the volume.