Tuna salad


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If you have any love for anything tuna; tuna salad, tuna sandwich, cats, then this recipe is for you, however if you do not favour tuna nearly as much, then stick around still for the visual appeal.

This isn’t a born again, recherché, renaissance time tuna salad recipe. Nothing fancy or fantastical to it, except that it’s quick, easy and exceedingly delicious for something that takes mere moments to come as one.

In fact so easy that I didn’t even click a list of ingredients, because I didn’t think it’d be featured on this blog, but the straightforward easiness of this recipe had me lunging for the nearest camera, and thusly it finds itself here.

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One does need a can of tuna for this. It kind of gives a rather cat food vibe but we know how magical this oddity tends to be. Just regular tuna packed in water not oil.

 

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2 eggs finely chopped.

 

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Into a bowl, finely chopped onion, celery and eggs.

 

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and contents of tuna can

 

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with some mayonnaise and good whole grain mustard, for the effects and flavour

 

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good squeeze of a sprightly lemon

 

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with a pinch of salt and a smattering of black pepper

 

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give it a good mix until everything is incorporated and here we have our no frill tuna salad, which is perfect as it is, but if you want to make a meal out of it then there are a lot of options to dabble with..

For example mix it with some cooked pasta or sandwich between bread,

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or spread generously on a toast

 

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beginning with a large leafy portion of lettuce.

 

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a layer of tomatoes

 

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blanketed with our tuna salad.

 

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taking which a little by further by gilding the lily. This is freshly grated parmesan

 

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sprinkled generously and baked at 200°C for 5-7 minutes

 

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Lunch as lunch should be.

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Ingredients 

1 Tuna can : 120 gms

Boiled eggs: 2

Onion: one small or half

Celery: 1 stick or 2 tbsps

Mayonnaise: 1 tbsp

Whole grain mustard: 2 tsp

Salt: to taste

Pepper: 1/2 tsp

lemon juice: 1/2 tsp

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To make into an open faced sandwich

toasted bread: 1 slice

lettuce leaves :2 in nos

Tomato sliced: 2-3

Parmesan: 2 tsps


Recipe instructions:  chop finely the onion, celery and boiled eggs. Mix together with tuna, mayonnaise, mustard,lemon juice, salt and pepper.

Tuna salad is ready to eat.

To make into an open tuna salad sandwich: Toast a slice or piece of bread. Layer with lettuce leaves, thinly sliced tomatoes. Spread the tuna salad mixture and finally top with parmesan cheese or cheese of your choice. Bake into an oven at 200°C for not more than 5-7 minutes, until the cheese begins to melt and the salad is warmed through.

Enjoy.

 

 

 

 

 

 

 

 

 

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