I recently had a debate with my friend about using the term 'spread' vs 'salad'. She was surprised I referred to my tuna spread as a spread and not a salad. But I mean, you quite literally spread it on bread, so why would I call it a salad? The English language baffles me at the best of times! Whichever your reference on this one, I guarantee you will love spreading it over some fresh bread from your farmers market for a lovely breakfast or lunch option!
Total Time to Make
Prep Time: 10 minutes
Cooking Time: 30 minutes (including 15 min egg boil)
Total Time: 40 minutes
Servings: 4
Equipment Needed <see photo below>
Can opener
Knife
Bowl
Egg Slicer
Sauce Pan
Ingredients <see photo below>
2 cans of fish packed in oil (more flavour)
2 eggs
1 celery stalk
2 green onions
1 teaspoon Dijon Mustard
Full-fat Mayonnaise - to taste
Salt & Pepper
Let's start cooking!
*This is more of an assembly vs cooking, the eggs are the only thing we will be cooking here:
Step 1: Place 2 eggs in a small sauce pan, fill with water and bring to boil for 15 minutes. Remove from heat after 15 minutes and let cool in cold water until ready to peel.
Step 2: Open 2 cans of tuna and squeeze out oil, add to mixing bowl
Step 3: Wash celery stalk and finely chop, place in bowl
Step 4: Peel one layer off green onions and wash. Finely chop and place in bowl.
Step 5: Peel hardboiled eggs, use egg slicer to slice TWICE to get small cubes, add to bowl
Step 6: Lightly mix to combine all ingredients
Step 7: Add two heaping tablespoons of mayonnaise and 1 teaspoon of Dijon mustard, mix well.
Step 8: Add salt and pepper to taste
Step 9: Assemble on some crusty bread or in a wrap with some lettuce and enjoy!
Viktoria
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