Tuna Salad

What Goes With It

• Sourdough toast
• Little gem lettuce
• Sliced tomato

How to Cook Tuna Salad

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1. Open the tins and press the lid down hard to drain every drop of liquid.

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2. Tip the tuna into a bowl and flake it with a fork, leaving some larger pieces.

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3. Add the celery, red onion, dill, parsley and capers.

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4. Mix the mayonnaise, lemon juice, mustard, salt and pepper separately.

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5. Fold the dressing through the tuna.

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6. Taste and correct the lemon and salt.

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7. Rest 10 minutes before serving so the onion softens slightly.

   Mark done

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A Few Notes

Press the tin lid down hard. Every drop matters.

Leave some flakes large.

Capers do the same job as pickle, with more edge.

Storing and Reheating

Keeps 2 days refrigerated. Do not freeze.

Tuna Salad Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a drained tin is counted at its full weight, liquid included, so those lines run high. How the figures are worked out.