BEST Tuna Filling (for salad & sandwiches)
A classic recipe with my take on it. This tuna filling is the perfect consistency for a sandwich or serve it with lettuce and celery to make a quick and easy salad that is delicious, healthy and simple.
Equipment
- Mixing bowl
- Fork
- Chopping board
- Knife
Ingredients
- 2 cans of tuna in olive oil
- 1 spring onion fined diced, white and green separated
- 1/2 lemon juice
- 1/4 cup greek yogurt
- 2 tbsp dijon mustard
- 1 tbsp oil from tun can or olive oil
- 2 cloves garlic minced
- 1 green chili seeds removed and finely chopped
- 1 large pc pickle finely diced
- 1/2 pc pickled jalapeno finely diced
- 1 tsp dried oregano & 1 tsp dried thyme
- 1/4 cup celery stalk finely chopped
- 2 tbsp roasted cashews finely chopped
- 1/4 cup fresh herbs parsley & dill - finely chopped
- Crushed black pepper
- Salt
Instructions
- Soak the white part of the diced green onions in lemon juice and set aside (alternatively you can gently sweat the onions with garlic in olive oil on low heat until soft, allow it to cool before mixing into the tuna filling).
- In a mixing bowl add the yogurt, mustard, olive oil (from the can of tuna) and stir together.
- Add the pickles, jalapeños, celery, green chili, minced garlic, dry herbs, lemon juice soaked onions with the lemon juice and stir to combine.
- Add the tuna and any of its remaining oil into the bowl, using a fork mix it together.
- Add the fresh herbs, green onions (the green part) and stir together. Adjust the seasoning with black pepper, salt and lemon juice.
- Serve with toast, sandwich between white bread or serve as a dip with carrot and cucumber sticks.
Notes
- Season with salt, black pepper, lemon juice and olive oil as needed.
- Use any roasted nuts/seeds you like instead of the cashews.
- If you do not have green onions use regular onions.