There are only a few culinary things Kirsty and I can’t agree on, but canned tuna is one of them. She hates it with a burning, white hot passion that is amusing, and kind of understandable.
I, on the other hand, love canned tuna! It’s been scorching hot in Berlin these past few days, almost too hot to eat, (I said almost!) and this Tuna Salad with Greek Yoghurt is a refreshingly crisp, crunchy lunch or dinner that won’t make you break into a sweat and takes literally five minutes to whip up. Excellent by itself, amazing in a sandwich or a tucked into a wrap on a bed of lettuce, this Tuna Salad could be your new summer go to! What say you? Yay or nay to tuna? If youre leaning to the nay side, this recipe could convert you!
xoxo Donata
Ingredients
Serves 2
9 oz (260 g) canned tuna in water, drained
1 cup (100 g) celery, thinly sliced
1 small red onion, finely chopped
1/3 cup (50 g) red pepper, chopped
6 tbsp full fat greek yoghurt
1/2 tsp salt
1 tbsp extra virgin olive oil
1 1/2 tsp Worcestershire sauce
1/2 tsp hot sauce
1/4 cilantro or parsley, chopped, plus more as garnish
Freshly ground black pepper to taste
Instructions
In a medium sized bowl mix together the greek yoghurt, salt, olive oil, Worcestershire sauce and hot sauce until well blended. Add the remaining ingredients and mix together. Garnish with cilantro or parsley and serve immediately or refrigerate until serving.
