in Recipes

Tuna salad with pink berries

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Ingredients for 6 servings:

  • 3 cans of tuna, in its own juice
  • 250 g natural yogurt (3.5%)
  • 4 tbsp mayonnaise
  • 1 tbsp capers
  • 1 tbsp berries (pink berries)
  • 2 tbsp vinegar (raspberry vinegar)
  • 4 eggs, hard boiled
  • 1 small onion(s)
  • Pepper, black and green, freshly ground
  • Sugar
  • Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Finely dice the onion and coarsely dice the eggs, and finely shred the tuna. Make a dressing with the yogurt, mayo, vinegar, capers, raspberries, and onion. Mix in the tuna and season with salt, pepper, and sugar. Then fold in the chopped eggs and let it sit in the refrigerator for a few hours. Adjust seasoning if desired. Serve with baguette and white wine.

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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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