tuna salad

Ingredients for 4 servings:

• 2 cans of tuna in its own juice, 130 g drained weight each
• 150 g cocktail tomatoes
• 50 g shallot(s)
• 20 g capers
• 10 g parsley, chopped
• 2 eggs
• 60 g pickled gherkins
• 2 anchovy fillets
• 50 g mayonnaise
• 50 g light cream
• 1 tsp mustard
• 1 tsp soy sauce
• 2 tbsp cucumber juice from the pickles
• 2 tsp olive oil
• some salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

also suitable as a sandwich covering

Boil the eggs hard. Cut the eggs, cherry tomatoes, gherkins, and shallots into very small cubes. Finely chop the parsley. Roughly chop the capers and anchovy fillets. Heat a small pan with the olive oil. Fry the capers and anchovy fillets until the capers have some color and the anchovy fillets have melted. Add the shallots and continue to fry until translucent. Add the mustard and fry briefly. Remove the pan from the heat and allow the contents to cool. In a bowl, combine the mayonnaise, crème légère, cucumber water, and soy sauce to make a sauce. Add the tuna, retaining its juices, and stir until broken up. Now add the eggs, cherry tomatoes, gherkins, parsley, and the contents of the pan and stir in. Season generously with salt and pepper. Serve in a serving ring as a tuna salad or use as a topping for a tuna sandwich.