Canned tuna is not the sexiest fish out there, but it is so incredibly versatile, healthy and not to mention delicious that you should look past the fact that it is canned. Besides, a can of tuna has 28 grams of protein and an impressive 56% of your daily protein requirements. It's also rich in omega-3 fatty acids - just remember to opt for canned tuna in water.
One of my favorite things to make with canned tuna is a simple and fresh tuna-mayo sandwich! I know what you're thinking... there's already a tuna-mayo canned tuna option out there! Here's where you have to trust me, making this from scratch is way better - besides, it takes no more than 10 minutes to prepare so no excuses!
This recipe makes 8 sandwiches. Total prep time 10 minutes.
INGREDIENTS
1 can of tuna in water, drained
1 medium red onion, finely chopped
1 Japanese cucumber, finely chopped
1 cup cherry tomatoes, cut in quarters
3 chili padi, chopped
1 bunch coriander, chopped
3 tablespoon mayonaise
1/2 tablespoon chili flakes
1 teaspoon chili powder
Salt & white pepper to taste
DIRECTIONS
1. In a large mixing bowl, add all ingredients together and mix until combined well.
2. Spread on bread to make sandwiches or top off your salad with a spoonful of this.
ALY'S COOKING TIPS
1. I use Japanese cucumbers as they are crunchy and have almost no seeds. You can also use regular cucumbers, just cut out the centers to make sure all seeds are out. This is to ensure the tuna mixture is not watery.
2. Cherry tomatoes are great as they do not have too many seeds. Just like the cucumber, we want to make sure the tuna mixture is not too watery. Regular tomatoes can be used as well, just cut out the center seeds!
3. 3 tablespoons of mayonnaise is an approximation. Slowly stir in the mayonnaise until you get the consistency that you want.
4. White pepper marries so well with tuna, I usually add a generous amount of white pepper to this dish. Do the same, it is delicious!