Time for something delicious! What most of you don’t know yet is that we really love good food. Food has always been an important thing in our family. It doesn’t matter what your dietary needs are or which allergies you have: food must always be enjoyable and is worth the effort. That is why we are sharing a treasured family recipe today. Tuna salad by The Christmas Girls.
This recipe has been in our family for years and is a guaranteed hit. Perfect for parties, picknicks or a fun Friday for 2. It is easy to make and very delicious!
What do you need?
- 2 cans of tuna in oil (not in water!)
- 1 big onion
- a handful of sweetsour pickles
- 4 tbsp of creamy mayonaise
- 2 tbsp of Ketjap Manis
- 1 tsp pepper
- 1 tsp paprika powder
- 1 tsp curry powder
- 1 big tsp of Surinam Sambal (hotpeper paste)
- a dash of lemon juice
- French bread or small toasts/ crackers
- Mxing bowl
- fork
Instructions
Open the cans of tuna and first let all the oil leak out. Press the lid into the can to make sure you completely drain it. The tuna should be a bit dry. If your tuna is too moist then it still contains too much oil.
Once the oil is out put the tuna in the mixing bowl and loosen it with a fork. This makes sure you can easily start mixing ingredients later. Add the 4 tbsp of mayonaise. You can replace the mayonaise by a less fat variety however, keep in mind that you will need to use more spices to balance the flavour.
Cut the onion into pieces. Personally, we love a bit of a crunch so we cut them into semi small pieces. Do the same with the pickles. For this recipe cocktail pickles were used but any pickle will do.
Add everything to the mixing bowl and make sure to mix thoroughly. The biggest part is done. Now it’s time for the flavour bomb. This recipe is filled with spices. We’re giving you an indication but the amounts you have to use can vary by both personal preference and the type of tuna you use. The key to this recipe is: taste, taste, taste! By tasting every few steps you can truly keep track of your flavour and if it has the desired effect.
Start with the Ketjap manis, then add the pepper, paprika powder and curry powder. Mix thoroughly and check the flavour. If this is suffient then add the lemon juice. You add the Surinam Sambal last. This is recipe is nice with a little bite. If you are not used to spicy food then add the Sambal in small bits you can make sure you don’t exceed your own limit. An alternative can be Sambal Badjak extra hot. This is a milder and less salty version.
Serving
Your tuna salad is done. Perfect for on toasts/crackers or your french bread of choice. Be aware: if the tuna is out of the fridge all evening then you can’t save it anymore. If you’re not sure if your party will finish everything then keep something behind in the fridge. That way you can always replenish the salad. Leftovers? Use the salad on a sandwich to work or a picknick. Delicious! Add a piece of lettuce and you’re done. If stored and refridgerated from the start, you can keep the salad up to two days after preparing it.
Variation
If you want a fresh twist to the salad then add little pieces of apple. Very fresh and just a little different.
Let us know what you think of the recipe by leaving a reaction on the blog or on our socials.
See you soon!
The Christmas Girls 🎄
