Recipe by Deantini
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
- 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 See How It's Made
- Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
- Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
- If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
- If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.