Light Fresh Classic Tuna (Print Version)
# Ingredients:
→ Tuna Salad Base
01 -
2 boiled eggs, diced and peeled
02 -
280 g canned tuna in water, drained well
03 -
1 celery stick, chopped up very small
04 -
3 baby dill pickles, diced fine
05 -
60 ml mayonnaise
06 -
60 ml yellow onion, cut into tiny pieces
07 -
Fine sea salt, as much as you want
08 -
Cracked black pepper, however you like
09 -
60 ml sour cream
# Instructions:
01 -
Chop up the pickles, celery, and onion super fine. Dice your boiled eggs after you peel them.
02 -
Toss your tuna, chopped eggs, celery, pickles, onion, mayo, and sour cream into one big bowl.
03 -
Stir gently until it’s all mixed. Add as much salt and pepper as you like and give it a last gentle stir.
# Notes:
01 -
Let your tuna salad hang out in the fridge for half an hour or so before you dig in. Tastes better that way.