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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy Ingredients:
6 ounces tuna in water |
1/2 cup mayonnaise (or low-fat mayonnaise, or mix of mayo & yoghurt as noted in desciption) |
2 tablespoons lemon juice |
salt & pepper |
5 ounces fresh mushrooms, diced small (125 g) |
1/2 cup green peas (125 g) |
4 slices white bread (i served on the side with french baguette) |
2 tomatoes |
3 tablespoons fresh dill (optional) or 3 tablespoons parsley (optional) |
Directions:
1. Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
2. Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
3. If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
4. If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
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