|Avocado tuna-mayonaise on toasted rye bread|
For those who don't know how to make this, make sure you always use tinned tuna in sunflower or olive oil. Tuna in water or brine is just way too dry, flakey and tasteless. Also, there is no point using a really high quality bonito as you can't appreciate that delicate taste when it is mashed with mayo and garnishes.
BASIC RECIPE: Just take a tin of tuna, drain it, add a tablespoon of mayonnaise and with a fork, give it some good ol' elbow grease. This is your basic tuna-mayo for one.
Once you have mastered the basics of a tuna-mayo ( 5 minutes should do the trick), you can let your imagination run wild and add some interesting ingredients- parsley, coriander, basil, chives, finely chopped rocket, spring onions, onions, shallots, capers, olives, sun dried tomatoes, avocado, any seeds ( do toast these first except chia seeds which don't need toasting) or nuts... go on, be brave! What is the worst that can happen?- that you don't like it! That is ok, you can try again.
2 tins of tuna
2 tablespoons of mayo
1/2 an avocado
A small bunch of coriander, chopped
A teaspoonful of any: finely chopped spring onions/onions/chives
Salt and Pepper
Scoop the avocado from its skin and mash it with a fork. Drain the tuna and add it and all the other ingredients except the pepper and mash away till you are happy with the consistency. Some like it roughly mashed while others like it creamy - up to you. Scoop over your favourite carb - steamed? boiled? roast? jacket? potato or pasta or rice or quinoa or.... Also yum on a salad. Mill your pepper at the end and just as you are about to take your first bite. Mmmmmm
|Tuna-mayonaise on steamed potato|