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.


- 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.


120g canned tuna
30g greek yogurt
30g mayonnaise
black pepper
30g pickles
2 eggs