Tuna salad was one of my favorite sandwiches when I was a teen ager in Rio. I loved the one sold by the Brazilian fast food chain Bob’s. It was made with toasted bread with the cold tuna salad inside. A perfect mix.
Nowadays I don’t eat sandwiches that often, but I kept trying to imitate that tuna salad that captured my palate and I admit that, when I prepare it, we have no leftovers at all ;-).
But, as you know, sometimes we forget a recipe for a while, sticking to others. Well, a couple of days ago I saw a tuna salad recipe and felt like doing it again. I prepared some for me, my husband and my daughter. Well, we ate it all and I had to prepare a second batch ;-). My daughter doesn’t love tomatoes and exclamed: “I even ate the tomatoes!”
Yes, other than tasty, it is a very simple recipe, quick to prepare. It can be a good solution when you have unexpected friends for a snack too.
I served it into tomatoes, but you can serve it in a bowl, adding tomatoes aside. It matches all breads (we ate it with wet Sardinian bread) and it is really a risky-free-super-simple recipe.
- about 500 g of canned tuna (I use those conserved with oil)
- 2 to 3 Tbsp of light mayonnaise
- 2 Tbsp of ketchup
- 2 Tbsp of capers (drained and squeezed)
- Eliminate part of the oil from the canned tuna (it's up to your taste) and pour the tuna into a bowl.
- With a fork, cut the bigger pieces into small ones.
- Add mayonnaise, ketchup and cappers and mix it all until becomes creamy.
- If you have time, put in the fridge for one hour, otherwise, serve immediately with (toasted) bread.
- Buon appetito!
