How would I make either of these and thin them out? I don't want to use a ton of mayo. Any suggestions? I will put it in the vitamix to blend it to make it smooth I just don't really know if there is anything to help make it fit into the puréed stage. Thanks in advance for your help.

For chicken salad, I used a little extra chicken broth to thin it just a bit. Tuna is already pretty moist, so I just used all the liquid from the can, instead of draining it off like I usually do. I didn't use celery in mine during puree or soft, which I would normally add. I think you could also water down the mayo a little, or combine the mayo with a little plain Greek yogurt.

My nutritionist recommended tuna and chicken salads for the pureed staged. If you use canned or pouched products, she said there was no need to puree them and suggested using lowfat mayo. The nonfat chicken broth and nonfat Greek yogurt ideas of southernsoul's sound great.

I used plain Greek yogurt instead of mayo along with a little dijon mustard.

When I was tired of that, I used avocado in my chicken salad for moisture. YUM!

My surgeon's plan calls for pureeing any tuna, chicken, shrimp, etc. salad or meat while on puree stage. Things I used: chicken broth (just a little), sriracha sauce, low carb barbecue sauce, tartar sauce, peanut satay sauce, guacamole, marinara sauce -- basically I just walked the sauce and dressing aisles of the supermarket and picked up anything that I thought might taste good pureed with fish or chicken.

Watch out for those sauces. They should be nonfat or lowfat.

You guys are great! I thought maybe the Greek yogurt. However, I didn't think about the other ideas. I'm off to the grocery store to pick up some of these suggestions.

I used 2 tablespoons of nonfat Greek yogurt, 2 tablespoons of light mayo and some pickle juice to thin out my tuna. Had to add a little Water too, to keep it really thin. It was a bit of a mess, but it tasted fine and there's good Protein with the tuna and yogurt.

Good luck!

Watch out for those sauces. They should be nonfat or lowfat.

A lot of times the "nonfat" or "lowfat" versions of sauces are doctored up with HFCS, sugar, or a long list of frankenfood ingredients (propylene glycol, a main component of antifreeze, for example). The portions I was eating at the puree stage were so small (no more than 3 T. of food, 3 times per day) that I would almost had to have eaten an all-mayonnaise diet to go into any sort of fat danger zone. I logged everything religiously in MyFitnessPal and made sure I didn't go above 30 g of fat per day. Usually I didn't go over 20.

Now that I am on soft foods I don't use sauces so much. I do try to get my healthy fats in with avocado, olive oil, peanut butter, oily fish, etc. But I keep the total amounts low and stay in my target calorie range.