Servings: Portions
Tuna Salad on Bread
Delicious for sandwiches or the lunch table
Ingredients
- 1 can Tuna Preferably in oil
- 20 gram Peas
- 20 gram Corn
- 100 gram Sour Cream
- 95 gram Mayonnaise
- 1 dash Lemon Juice
- 1 pinch Paprika
Instructions
- Drain the oil from the can of tuna, place the contents in a bowl, and flake with a fork.
- Add mayo and crème fraîche alternately a little at a time, working them in with the fork until the desired consistency is reached. I prefer it not to be too "wet," but that's a matter of taste. Add corn and peas and fold into the mixture.
- Add lemon juice to taste; I add just a little to give some acidity without making it taste too much like lemon.
- Fill in sandwich bread or serve on small pieces of rye bread (possibly toasted) or baguette and sprinkle lightly with paprika.
Notes
Some choose to add spring onions or regular onions to the recipe, but I prefer the soft taste that mayo and crème fraîche provide on their own.
Instead of paprika, you can sprinkle with chili powder or flakes, which also suit the dish well.
Instead of paprika, you can sprinkle with chili powder or flakes, which also suit the dish well.