Makes: ≈ 2 cups | Prep: 10 min | No cook
Who loves tuna? This tangy, fresh tuna and mayo mix is your new go-to for salads, pittas, toasted sandwiches, wraps, crackers — the perfect light spring or summer meal.
Packed with crunchy green pepper, zesty gherkins, and a hint of sweetness, it’s flavor in every bite.
My favorite? Simple salad. What would YOU make? Tell me below!
Ingredients
- 1 green pepper, finely diced
- 1 small onion, finely diced (or spring onion/chives to taste)
- 2 large gherkins, finely diced
- 3 sprigs fresh parsley, chopped
- 1 x 170 g tin shredded tuna, drained
- ½ cup mayonnaise
- Salt and pepper to taste
- 1 tsp sugar
Method
- Mix everything in a bowl until well combined.
- Taste and adjust — more salt, pepper, or sugar if needed.
- Use immediately or chill for flavors to meld.
Serving Ideas
- Salad — over lettuce with tomato and cucumber
- Pitta pocket — stuffed with lettuce and avo
- Toasted sandwich — with cheese, grilled golden
- Wrap — with spinach and shredded carrot
- Crackers — for a quick snack
Pro Tips
- Make ahead: Keeps 3–4 days in fridge in airtight container.
- Creamier? Add 1 tbsp more mayo.
- Spicy kick? Dash of peri-peri or chili flakes.
- Low fat? Use light mayo or half Greek yogurt.
