I have to admit that this recipe is not entirely my own. It’s another one of those things my mom used to make when there was a grown-up party at our house. As with all of my childhood recipes, this is my rendition of it. For years I have been just throwing a random amount of the ingredients together, adjusting this tuna salad to my taste in that particular moment. But this one time I decided to take the effort to make notes, so I’m finally able to share it with you. My usual variation of this basic recipe is tabasco, but I imagine that a sprinkle of fresh dill or a little bit of finely diced jalapeño make great flavour profiles as well.
Just like my mom, I serve this salad at parties on toast. But it’s just as nice (maybe even better) to have it with radicchio on a slice of sourdough for lunch on a gloomy tuesday. I hope you enjoy it as much as I do.
120g canned tuna
30g greek yogurt
- Bring the eggs quickly to a boil in a small pan with a lid. Cook for 1 minute. Remove from the heat, and let the eggs sit for 8 more minutes in the hot water. Cool them under running water.
- In the mean time, combine tuna, yogurt, mayonnaise and freshly ground pepper.
- Finely chop the eggs and the pickles, and mix them with the tuna. If you give the salad some time, it will get better as the flavours melt together.