Sunday, September 14, 2014


This is one of my favourite basic recipes for tuna salad. Creamy mix of mayonnaise, cream and mustard, with delicious Parmesan and crunchy vegetables, it's a true comfort food. It is best to use water-packed tuna, so the salad has a better flavour and fewer calories, but oil-packed is fine, too. On a piece of toast, croissant, or in a sandwich, the choice is yours.

200 grams tuna
3 hard boiled eggs
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons grated Parmesan
50 grams pickles
2 tablespoons diced celery
1 tablespoon minced onion
1 teaspoon yellow mustard
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper

Strain the tuna very well and mash it with a fork, dice the eggs, add them to the tuna and mix everything together. Grate the pickles and put them on a paper towel, to absorb as much of the liquid as possible, and finely dice the celery and the onion. In a small bowl, mix together the mayonnaise, sour cream, Parmesan, mustard and the spices and add it to the tuna and eggs. Mix well, then add the vegetables and mix thoroughly. Cover the bowl with plastic wrap and put it in the refrigerator for an hour. Serve cold with toast, croissants or sliced baguette.

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