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With spring now officially upon us and temperatures starting to climb, many of us will be rustling up more sandwiches to savour at picnics, barbecues, or simply while basking in the sunshine in the garden. Tuna ranks among Britain's most cherished sandwich fillings, yet it can often feel rather stodgy and deteriorate quickly when combined with mayonnaise. While mayonnaise undeniably gives tuna a richer, creamier consistency, it's an exceptionally fatty ingredient that can be greasy, overpower the other flavours in your sandwich, and leave the bread frustratingly soggy.

Thankfully, dietitian and Daisy Beet founder Alex Aldeborgh has shared a straightforward swap that could revolutionise your sandwich. She said: "Prepped in just 10 minutes, tuna salad with Greek yoghurt is packed with high-quality protein. Greek yoghurt is a healthy substitute for mayonnaise in this recipe, and keeps the tuna moist and flavourful."

Mayonnaise is largely made up of oils and fat, which tends to mask the natural flavour of tuna, leaving your sandwich tasting predominantly of the condiment itself, reports the Mirror.

Its thick consistency can also cause the filling to seep through the bread, and fat is well known for trapping food odours in warmer temperatures, swiftly making your sandwich considerably less appetising.

Greek yoghurt, by comparison, is significantly lighter while maintaining a pleasingly thick texture, offering a creamy flavour with a delicate tanginess that enhances the overall taste without adding excessive calories.

It also contains more protein, making for a more nourishing sandwich, while its natural acidity helps bring out the tuna's freshness.

Switching to Greek yoghurt is a simple way to reduce fat, prevent the bread from becoming soggy, and produce a much more enjoyable and satisfying lunch.

Ingredients:

• Three or two cans of tuna (140g each)
• 80g of Greek yoghurt
• One tablespoon of Dijon mustard
• One tablespoon of dill
• Two small dill pickles
• Pinch of salt

Method:

Begin by draining the tuna and placing it into a medium-sized mixing bowl. Use a fork to break up the tuna, flaking it into small pieces. Then, finely chop the pickles.

Mix in the Greek yoghurt, Dijon mustard, pickles, dill, and a pinch of salt into the bowl. Stir all the ingredients together thoroughly, and you'll have created a beautifully fresh, considerably more flavoursome tuna filling, ideal for layering in sandwiches or serving over salads.

It will stay fresh for up to three days, and any leftover portions should be placed in a sealed food container and stored in the fridge.