Wonderful IBS-Safe Mayonnaise Substitute For Tuna and Salmon Sandwiches!
#181355 - 05/26/05 09:24 AM
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belinda
Reged: 10/09/03
Posts: 474
Loc: Toronto, Ontario, Canada
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I just ate my first tasty tuna sandwich in ages! I've been trying for years to find a viable alternative to mayonnaise when making canned tuna and canned salmon sandwiches. At last I think I have struck gold!
Today I mixed my tuna with the whites of two organic eggs. Then I added a couple tablespoons of water and a dash of salt, dried parsley, garlic powder and onion powder and a squeeze of lemon juice (I can tolerate tiny amounts of these foods).
I greased a small Pyrex dish with some Organic Earth Balance Buttery Spread (non-dairy, 100-per-cent vegan, no additives) and spooned the tuna mixture into the dish. I baked it for 40 minutes at 350 F, sliced up the resulting "tuna omelette" and put it on bread to make sandwiches. I refridgerated the sandwiches and ate one of them just now for lunch.
Even though the sandwich didn't have the texture of mayonnaise, the flavour was almost the same! All I can say is, it was absolutely delicious!
I thought I would post this on the diet board as opposed to the recipe board because not everyone reads the recipe board, but I thought people might be interested to know about this mayonnaise alternative. If you are very sensitive, you could omit the lemon juice and spices and just mix the tuna with the organic egg whites.
I particularly like this recipe because it doesn't involve eating raw eggs, which mayonnaise recipes often call for.
Belinda
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This sounds fabulous! How did you come up with it?!?!
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Formerly known as Ruchie
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Is garlic powder and/or onion powder easier to tolerate than cooked garlic and onion?
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My guess is garlic and onion powder would be easier to tolerate than chopping up your own garlic or onion only because many foods are made safer by pureeing them or grinding them, etc.
However, garlic and onion can be major triggers for IBS so you would need to use them with CAUTION! Personally, I can tolerate a little bit of organic garlic and onion in powder form and they certainly added a wonderful flavour to my tuna mixture!
I would love to have another one of these tuna sandwiches for lunch tomorrow, but I will have to refrain because I have to be careful not to overload on mercury, which tuna unfortunately contains. I am told one can of tuna per week is the most anyone should eat because of mercury concerns.
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It just came to me in what is probably the first moment of culinary inspiration in my whole life!
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