I like a good tuna salad. This morning I had the chance to taste a sample made by a co-worker. She’s Egyptian—and an excellent cook - so she managed to take an ordinary tuna salad and make it taste different ... and really, really good.
She said she doesn’t measure anything, so all she could give me was the list of ingredients! So here goes:
Freya’s Tuna Salad
Canned tuna, drained (can use either oil-packed or water-packed)
Mayonnaise
Mustard (she said she uses the plain yellow mustard, not Dijon)
Hard-boiled egg(s) (grated)
Ground Black pepper
Lemon pepper seasoning (a dash or two)
Green onion (minced finely)
Celery (just a little, minced finely)
Jalapeno pepper (to taste, minced finely)
Cucumber (minced finely)
Cilantro (minced finely)
Blend everything together well, adjust the seasonings to your taste, and refrigerate to allow the flavors to mix.
[Judy’s Note: Keep the mixture a bit on the “dry” side (don’t add too much mayo) before you refrigerate it. Otherwise, when the veggies release their moisture, you’ll end up with a pretty liquid salad!]
