in Recipes

tuna salad

updated

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Ingredients for 6 servings:

  • 2 cans of tuna in oil
  • 2 cans of tuna, in its own juice
  • 2 cans of corn
  • 2 cans kidney beans
  • 50 ml vinegar
  • Maggi
  • Fondor
  • salt and pepper
  • 1 onion(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Toss the tuna with oil and drained tuna in its own juices in a suitable bowl. Drain the corn and kidney beans in a sieve, rinse, and add. Peel the onion, halve it, thinly slice it, and mix it with the salad. Season with vinegar and spices. Let it stand for half an hour and season again. Serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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