Homemade tuna salad

Singlemade: homemade tuna salad

When I was a kid and I was at a reception, all we ate were mini appetizer toasts! They had every kind of topping: surimi, salmon, egg, meat, cucumber, tuna,… with some chive on top or some parsley. Simple, delicious and easy to eat: grab it with one hand and eat it whole!

Nowadays, appetizers are out of control. A mousse of this with a shaving of that, a crispy bit here and some marmalade there. They’ve become proper works of culinary art, with a plethora of flavours. But the issue is obvious. A glass of champagne in one hand, a little bowl in the other. But how do you scoop it out? Ah, mini toasts, those were the days.

Therefore: an hommage to toasts! We’re using the best and easiest toast-topping: tuna salad! And if you’re not hosting a reception, you can always serve it with a salad or in a sandwich. Bliss! 🙂

Print Recipe
Homemade tuna salad
Homemade tuna salad
Prep Time 15 min
Passive Time 5-10 min
Servings
Ingredients
Prep Time 15 min
Passive Time 5-10 min
Servings
Ingredients
Homemade tuna salad
Instructions
Preparation: boiling the eggs
  1. Heat up some water in a cooking pot to boil your eggs.
  2. As soon as the water boils, add a dash of salt and the eggs. Let them boil for 10 minutes.*** Use an egg timer!
  3. Strain the eggs when the time’s up and let them cool in some cold water.
  4. When they’re cold enough to handle, peel them. Peel them under water to avoid getting eggshells in your dish.
The tuna salad
  1. Squash the eggs with a fork in a bowl.
  2. Open the can of tuna and cover it again with the lid. Pressing down on the lid, turn the can over and squeeze as much moisture out of the tuna as possible. Then add it to the bowl.
  3. Add two tablespoons of mayonnaise and half a teaspoon of tomato purée. Mix well.
  4. Season to taste with pepper and salt. Done!
Recipe Notes

* Homemade mayonnaise is always better, but store bought mayo works as well. Like it a bit leaner? Use one spoonful of yoghurt and one spoonful of mayo, instead of twee spoons of just mayo.

** The tomato purée adds a bit of umph, as well as a nice colour. Use the leftover purée to make eggs in tomato sauce.

*** If you keep your eggs in the fridge, you’ll have to boil them a couple of minutes longer. If you boil some extra while you’re at it, you can make Scotch eggs with mushroom sauce!


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After she ran out of bread, Valerie just used a spoon. Sooo good! She didn’t have any tomato purée handy, so she used homegrown tomato and shallot instead. It also goes well with cava, who knew? 🙂

Michael made the tuna salad for lunch. He loved it. Next time, he’ll experiment by adding peas and canned mandarins.

Kobus added some extra tomato purée. By all means, don’t hold back! 🙂

Michael’s tip: If you just open up the can of tuna en let it drip out upside down over the sink, it’ll be drained perfectly when the eggs are done. No need to squeeze!


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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