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.
- 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.