A couple days ago, I mentioned an article that Julie had found that suggested trying vinaigrette with tuna (for a sandwich) instead of mayo. So, on Friday, I stopped by Target and picked up some Wish-Bone Olive Oil Vinaigrette.
I checked to make sure, and it had didn’t have any saturated fat. And, of course, as it’s olive oil vinaigrette, the 5g fat per serving were all “good fat”. So, I tried some this morning with my tuna sandwich. Now, before I give the verdict, I’ll mention the dual purposes of mayo within a tuna sandwich:
- Taste: Mayo adds an additional flavor component to the sandwich (a good one, natch).
- Glue: Though not literally glue, the mayo also serves to bind the tuna together (so that it doesn’t as easily squish out the sides of the sandwich).
As a taste, the Wish-Bone vinaigrette was different but tasty. It didn’t have the creaminess of mayo, but had a sense of spice to it (by design). Still, I think I prefer the egginess of good mayo (after all, both the vinaigrette and mayo have the oil in common).
The killer feature of mayo — its glue-factor — was absent from the vinaigrette. So, in combination with its not-quite-as-good taste, I don’t see vinaigrette as a good long-term solution for my tuna sandwich needs.
Up next: I may just have to check the suitability of try blue cheese dressing in a tuna-oriented role (perhaps for breakfast tomorrow, if I don’t succumb to the desire to make soft yet fluffy pancakes).