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Festive Tuna Salad

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“You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
  2. Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
  3. If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
  4. If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.

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