Tuna salad with a twist

Ingredients for 4 servings:

• 3 cans of tuna (1 in oil, 2 in its own juice)
• 5 large cucumbers (I use Russian dill pickles, but any type of pickle will do, depending on your taste)
• 5 large eggs
• 5 tsp creamed horseradish
• 2 tsp mustard, hot – depending on your taste, medium hot is also possible
• 1 small bunch of dill, or 4 tsp dried
• Chili flakes from the mill
• Smoked salt from the mill
• Pepper from the mill
• 4 tbsp cucumber liquid (dill pickle broth, with herbs, etc.)
• 200 ml mayonnaise or Miracel Whip
• 200 ml tartar sauce
• 5 drops of Tabasco (to taste)
• 5 drops Worcestershire sauce (to taste)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the eggs and let them cool. Chop the dill pickles and place them in a bowl. Drain the tuna, reserving 4 tablespoons of the juice/oil and setting them aside. Add half of the spices (dill, chili, smoked salt, pepper), the dill pickle broth, and the tuna juice/oil to the bowl and mix with the cucumbers. Then let it sit. Meanwhile, chop the eggs and add them to the bowl with the cucumbers. The size of the chops is relative. I always chop the cucumbers and eggs quite finely, around 0.5 cm, just as a “guideline”; I’ve never measured them. It’s a matter of taste and what you want to do with them. Smaller, the salad becomes more like a paste/cream and can be used for more or in more ways than if the eggs and cucumbers are too large. Add the tuna to the egg/cucumber mixture and mix well. Then let it sit in the refrigerator. Once everything has marinated, mix in the mayonnaise and remoulade well to create a nice, creamy mixture. The quantities can of course vary depending on your taste and the desired consistency, so don’t just pour in the mayonnaise and remoulade, but add a little at a time until you get exactly what you want. Mix in the mustard and horseradish. My instructions are my own. It’s best to use a little at first and adjust to taste; it’s always quick to add it. Then I let the salad marinate for a while, but it’s not absolutely necessary. Now drizzle the Tabasco and Worcestershire sauce into the salad and mix well. Again, it’s better to use a little at first and then season to taste. Done. The salad should be cold before serving. I like to serve it as follows: In summer: Halve the cucumber and scrape out excess oil. Add the lettuce to the cucumbers. Serve to guests (a cream mixture works best here). Salad for barbecues. Larger pieces are more suitable here. As a creamy mixture, the salad also makes a great dip. In winter, serve it as a side dish with white bread (toast) and chicken soup. Soup alone isn’t filling. But as with everything, it’s a matter of taste. I hope you enjoy the salad and, in the meantime, enjoy!