Catherine’s tuna salad

Catherine’s tuna salad

On a bed of lettuce, as a tuna sandwich spread, or stuffed in a tomato this American Tuna Salad recipe is a winner in all families. You can even use it to make a delicious Tuna Melt! And if you have leftovers, it is still very good!

Catherine's Tuna Salad

28 November 2020
: Serves 6
: 20 min
: 10 min
: 30 min
: Easy

If you wish to make Tuna Melts, spread a thick layer of the tuna salad on toasts or English muffins. Cover with a good slice of cheddar, and place in your hot oven for a few minutes until the cheddar has melted and the tuna spread is hot.

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Ingredients
  • 2 medium size cans of Albacore tuna
  • 3 to 4 hard-boiled eggs
  • 2 spring onions (green onions)
  • 2 large gherkins
  • 1 large firm tomato
  • 2 large celery sticks
  • Mayonnaise (homemade is better)
  • Salt and pepper
  • Paprika powder
  • If you make Tuna Melts, you’ll need toasts or English muffins and cheddar cheese
Directions
  • Step 1 Open the tuna cans and drain the water for a while until the tuna is quite dry. Boil the eggs for about 10 minutes. When done and scaled, separate the whites from the yolks. Wash the spring onions and thinly slice them. Cut the gherkins and the celery sticks in tiny pieces. Chop the egg whites too. Slice the tomato, remove the seeds and juice and cut in tiny pieces too. Make sure the pieces are all of about the same tiny size.
  • Step 2 Crush the drained tuna in a bowl with a fork, add all the chopped ingredients and the egg yolks. Mix, add salt, pepper and mayonnaise. Gently mix again making sure the preparation is homogenous but not mashed. Season to your taste by adding salt, pepper or mayonnaise if needed. Store in the refrigerator until ready to serve. Sprinkle with paprika before serving for decoration.

Good to know!

This is how I like to proceed for the hard-boiled eggs to be quick and easy to prepare: start them in cold water and count 10 minutes on medium heat from the boiling point. When done, remove the eggs from the hot water and run cold water on them for a quick cooling operation. Leave them a few more minutes in cold water until entirely cool. Crackle the shell on a hard surface, start scaling from the fat round tip. The shell comes out more easily when you scale in cold water: run through tap water or dip in a bowl of water for an easy scaling.

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