tuna salad

Ingredients for 2 servings:

• 1 can of tuna without oil, 150 g drained weight
• ½ tomato(s)
• ¼ m.-sized bell pepper(s), red or yellow
• 1 shallot(s) or small onion
• 1 egg(s), hard-boiled
• 3 tbsp mayonnaise
• 2 tsp tomato paste
• 2 tsp crème fraîche
• 1 dashes lemon juice
• some salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 minute; Total time approx. 16 minutes

with peppers, tomatoes and egg

Drain the tuna well and mash it evenly with a fork in a bowl. Deseed half a tomato, peel the egg, and cut both into small cubes along with the bell pepper. Peel and finely dice the shallot or onion, then sauté in a pan with a drop of oil for about 1 minute until lightly translucent. This makes the salad more digestible and keeps a little longer than if it were made with raw onions. If you don’t tolerate raw bell peppers well, you can of course sauté them briefly, but they should still be crunchy. Carefully mix the tomato paste with the crème fraîche and mayonnaise until smooth. Add the tuna, diced tomatoes, bell peppers, diced egg, and shallots and fold in. Season to taste with a squeeze of lemon juice and a little salt and pepper. Tastes delicious on toasted ciabatta, focaccia, or fresh toast. If you want to make the mayonnaise yourself, simply mix 1 egg yolk, 1 tablespoon of white wine vinegar, 2 teaspoons of sugar, 2 teaspoons of mustard and a pinch of salt into a foamy, thick mixture and then add about 150 ml of sunflower oil in a thin stream while stirring constantly until the desired consistency and taste is achieved.