A classic taste of my childhood, I love making this easy and cheap dish for myself. The recipe is based on something my mom often used to make for me when I was a kid. For her, it was a last minute pleaser that required little prep and minimal cleaning up. I always saw it as a special treat though, and from time to time I find I still crave for it. My version’s slightly different than the way Mom would make it, but I think it yields essentially the same level of yumminess at very little cost.
As basic and simple as it is, my mom’s tuna salad is really filling and super delicious.
MOM’S TUNA SALAD Yum
Ingredients (makes two servings unless you’re really hungry)
- 1 Can 185g of tuna in brine or spring water;
- 2 Medium-sized sweet and sour gherkins;
- 2 Hard boiled eggs;
- 2 Tablespoons of Mayonnaise (it’s gotta be Hellman’s if you want it like Mom made it);
- Pinch of rock salt (Maldon Salt is fine);
- Juice from a quarter wedge of a lemon;
- Iceberg lettuce (to taste).
Method
What method? Drain a can of tuna, dump it in a bowl; chop up a couple of gherkins and hard boiled eggs (I like to keep them both kind of chunky) and add them to the bowl along with the mayo, lemon juice and salt. Mix well.
Serve
Serve on a bed of iceberg lettuce … or wrapped with a handful of shredded iceberg lettuce in a warmed up large flour tortilla … or on top of a piece of toast … or on its own in a the same bowl you where mixed it.
Depending on how hungry you are, this recipe can provide one substantial meal or enough for two main courses. Making a larger version of the dish is pretty straightforward, just proportionally add more of the same ingredients.
