Festive Tuna Salad

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

• Ready In: 5 mins
• Serves: 4

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)

• Garnish

• 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.