Ingredients
5 5/8 ounces tuna can of, in brine, spring water or oil
2 tablespoons mayonnaise
ketchup
1/2 lemon for lemon juice
white pepper
1 pinch sugar
1 pinch salt
diced onion
fresh herbs dried of, parsley
gherkins
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Gear-driven stovetop popper — movie-theater popcorn at home
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Gear-driven stovetop popper — movie-theater popcorn at home
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
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Drain the tuna and set the liquid aside. Break down the tuna with a fork and add
The remaining ingredients to the bowl and continue to break them down with the fork. Taste and add anything if you feel it is missing for your taste.
You can also add the liquid from the tuna can for deeper taste and for more liquid consistency. It is great on toasted baguette, toast or on a cucumber. You can store it in the fridge for 2 days.
The taste gets better with some time in the fridge.