A friend was having a little trouble with her tuna salad a few days ago. She was trying to prepare it before Iftar and it wasn't going that well. We were chatting about this on @Twitter and I promised Jano (@Jansy99), who lives in Amman, to share my recipe. And I'll throw in an egg salad recipe too, as they go so well together.
Tuna is extremely versatile and can be prepared in so many different ways. Indeed, if you Google "tuna salad," you get 704,000 results. Dare I make them 704,001? Why not!
I think the fun with recipes is to adapt them to your own taste and use whatever ingredients and brands suit you best. For example, I rarely use salt and I am economical with mayonnaise but generous with mustard.
Tuna Salad (serves 4)
- 4 cans drained tuna in olive oil
- 3 chopped pickled cucumbers (Dill pickles)
- 2 spring onions chopped
- 1 tablespoon lemon juice
- 1 small can of Green
Giant Niblets sweet corn (198 grams) - 2 tablespoons Maille 1747 Fine de Dijon (Dijon mustard)
- 2 tablespoons French's Classic Yellow Mustard
- 3 tablespoons Lesieur mayonnaise
- Stir all the ingredients together first then add the forked out tuna and mix well.
- Add a sprinkle of black pepper on top.
I find that egg salad (for which there are 5,930,000 results on
Egg salad (serves 4)
- 20 eggs, hard-boiled and cut into little pieces
- 2 spring onions chopped
- 2 tablespoons Lesieur mayonnaise
- 1 1/2 tablespoons Maille 1747 Fine de Dijon (Dijon Mustard)
- 1 1/2 tablespoons French's Classic Yellow Mustard
- A sprinkle of pepper
- A sprinkle of cinnamon
- Stir all the ingredients together and then add the eggs and mix well.
For a light lunch or dinner, both salads are excellent on toasted brown bread. They can be prepared a day ahead if you have guests coming over and they taste just as good two days later. They also make an easy sandwich to take for your lunch break at work. And with the school year about to start, you could try packing a tuna and/or egg salad sandwich in your kid's lunchbox.
