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Although mayonnaise is often seen as the top condiment for tuna, it might not be the most flavourful option. According to one cook, Alice, who operates the recipe blog Skinny Spatula, there's another ingredient that can enhance tuna in sandwiches and salads.

Alice shared that the secret to a creamy tuna salad without mayo lies in Greek yoghurt. Naturally, you'll want plain Greek yoghurt that is both unflavoured and unsweetened. Either full-fat or reduced-fat Greek yoghurt works perfectly well in this recipe, though for a richer, creamier texture, full-fat is the superior choice. Combined with lemon juice, Dijon mustard and fresh herbs, the dressing delivers "loads of flavour" to the tuna.

Mayonnaise is predominantly made up of oils and fats, which frequently overwhelm the natural taste of tuna, resulting in a sandwich that largely tastes of the condiment rather than the filling itself.

Furthermore, its dense texture can cause the filling to seep through the bread, and fats are well known for retaining food odours in warmer temperatures, rapidly making your sandwich far less appetising.

Greek yoghurt, by contrast, is considerably lighter while maintaining a pleasantly thick consistency, delivering a creamy taste with a gentle tang that elevates the overall flavour without loading on unnecessary calories.

It also boasts a higher protein content, making for a considerably more nutritious sandwich, while its natural acidity serves to bring out the freshness of the tuna.

Choosing Greek yoghurt is a simple method to reduce fat content, prevent soggy bread, and produce a far more pleasant and fulfilling lunch.

Regarding what type of tuna to use, it is advisable to choose the chunky variety. You don't necessarily need to purchase the premium option, but it's preferable to use a decent quality tuna that maintains its texture when combined with the other ingredients.

• Two cans of tuna in spring water or olive oil, drained
• One third of a cup of red onion, finely chopped
• One third of a cup of celery, finely diced
• One third of a cup of dill pickles, finely diced
• One third of a cup of Greek-style yoghurt
• Half a tablespoon of Dijon mustard
• Two tablespoons lemon juice
• One third of a cup of fresh parsley, finely chopped
• Salt and pepper to taste