With spring here, many of us will make more sandwiches to enjoy outside.

Tuna is a popular sandwich filling, but it can feel heavy with mayonnaise.

Mayonnaise makes tuna richer, but it's fatty and can make bread soggy.

Dietitian Alex Aldeborgh says using Greek yoghurt is a simple swap. Greek yoghurt is a healthy substitute for mayonnaise. It keeps tuna moist and flavourful.

Mayonnaise is mostly oil and fat, which can overpower tuna's natural flavour.

Tuna sandwiches can be heavy and soggy with mayonnaise.

Mayonnaise can also make the filling seep through the bread and trap food odours.

Greek yoghurt is lighter and has a thick consistency. It has a creamy taste and a subtle tanginess that elevates the flavour without adding calories. It also has more protein.

Using Greek yoghurt is an easy way to cut down on fat and prevent soggy bread.

Greek yoghurt makes tuna sandwiches taste lighter and fresher.

To make the tuna filling, start by draining the tuna. Then, break it up with a fork and mash it into small flakes. Next, chop the pickles.

Add Greek yoghurt, Dijon mustard, pickles, dill, and salt to the bowl. Combine all the ingredients to make a fresh and flavoursome tuna filling.

The filling will keep for up to three days in the fridge.