Ingredients
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6 ounces tuna in water
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1/2 cup mayonnaise (or low-fat mayonnaise, or mix of mayo & yoghurt as noted in desciption)
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2 tablespoons lemon juice
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salt & pepper
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5 ounces fresh mushrooms, diced small (125 g)
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4 slices white bread (I served on the side with French Baguette)
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2 tomatoes
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1/2 cup green peas (125 g)
Instructions
- Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
- Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
- If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
- If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.