🥫 Peperoncini tuna salad

4 servings · prep 15 min · cook 0 min

Ingredients

• 3 tins tuna in oil, drained
• 8 pickled peperoncini, chopped
• 2 celery sticks, finely diced
• 1/2 red onion
• 4 tbsp mayonnaise
• 1 tbsp mustard
• Juice of 1 lemon, parsley
• Salt, pepper

Method

1. Drain the tuna well, pressing with the back of a fork, but keep it in flakes.
2. Chop the pickled peppers and save a spoon of their brine: that is what gives the salad its bite.
3. Mix the celery, red onion and parsley.
4. Whisk the mayonnaise, mustard, lemon juice and pepper brine.
5. Fold everything together with a fork, without mashing — an over-mixed tuna salad turns to paste.
6. Chill 30 min and serve on toast or in a sandwich.

Adapted from Laura in the Kitchen (YouTube)

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