Tuna Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

5. Fold the dressing through the tuna.

   Mark done

6. Taste and correct the lemon and salt.

   Mark done

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

   Mark done

Chef’s Tips

• Press the tin lid down hard. Every drop matters.
• Leave some flakes large.
• Capers do the same job as pickle, with more edge.

Pairing Suggestions

• Sourdough toast
• Little gem lettuce
• Sliced tomato

Storage & Reheating

Keeps 2 days refrigerated. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.