International dishesSaladsEurope and North Americaabout 15 minutes
Canned tuna salad with ketchup mayonnaise is the dish that rescues a nearly empty fridge. Flaked tuna, Lean Mayo mixed with ketchup and chili sauce, lettuce and cucumber add up to a light meal.
The difficulty is a plate that weeps within a few minutes. Seeding the cucumber and draining the greens thoroughly are what settle it. Five minutes of rest after tossing lets the flavor soak into the leaves.
This batch weighs about 525g, at roughly 42 calories per 100g.
Method
Dice half an onion. Soak 50g lettuce in lightly salted water for 5 minutes, rinse, cut into lengths and drain. Cut the tomato and cucumber into bite sized pieces.
Flake 100g canned tuna with a fork.
For the dressing, put 2 tablespoons Lean Mayo, 1 teaspoon chili sauce, 1 tablespoon ketchup and the diced onion in a small bowl and whisk together.
Put the lettuce, tomato, cucumber, tuna and dressing in a bowl and toss.
Leave for 5 minutes to let the flavor soak in, then serve.
Tips
Seeding the cucumber keeps the plate from weeping once the salad is tossed.
Fifteen minutes in the fridge before serving leaves the greens crisper and helps the dressing cling.
Draining most of the oil from the can, keeping only a little, stops the dish from feeling heavy.
Five minutes in ice water takes the sharpness out of the onion while keeping it crunchy.
Mix the dressing separately in a bowl before it goes over the greens, since adding each part straight to the salad leaves some bites strong and others flat.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.