A Perfect Meal for Beach Holidays That Won’t Make You Feel Like a Whale
There are salads that you make and have to finish immediately. Or keep having second helpings, so that you are absolutely sure the taste is as good as you remember.
Russian salad is the first in this list for me, and the tuna salad I’m sharing today is a close runner-up. It is a much healthier and leaner, plus the ingredients can be easily interchanged.
I don’t use a lot of mayonnaise here, but you can skip it altogether. I also thought it would be great to take with you on a picnic: it doesn’t become watery, nor does it make you feel heavy. I don’t know about you, but I don’t fancy feeling like a whale in a park or at the beach.
300 g white beans or chickpeas;
150 g canned tuna (in water);
bell pepper (I used two orange ones, but feel free to mix different colors for a fun look);
1 chili pepper;
1⁄2 red onion;
cilantro (or parsley or nothing at all);
1 tablespoon mayonnaise;
1 teaspoon Dijon mustard;
Dice bell and chili peppers, onion, and herbs of choice as finely as possible. You can mix the herbs together or sprinkle them on top – it’s up to you. I like my recipes flexible.
Drain the beans (or chickpeas) and mix them together with the veggies.
Drain the tuna, separate the bigger pieces with a fork, and add to the bowl.
Last, but absolutely crucial, is the sauce. You can only use the mustard. You could add some lemon juice into the mix of mustard and mayonnaise. I used only mayonnaise and mustard, but because I like my food moist (haha), I gave myself a bonus of chickpea juice as it wasn’t your usual slimy aquafaba, but more of a liquid, salty marinade.
Season with salt and try our best to leave at least a bite of the salad for others.