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Canned tuna and egg are a classic salad combination and the sliced onion adds crunch. Use water-packed tuna, if preferred.
Ready in 30 minutes
Cook 1¼ cups frozen peas in 150 ml vegetable stock. Drain and place in a bowl. Cut 1 medium white onion into small cubes. Drain 1 large can (425 g) water-packed tuna and flake finely. Add onion, tuna and 2 teaspoons small capers to peas. * To make dressing, stir 4 tablespoons mayonnaise and 3 tablespoons yoghurt until smooth. Season with salt, white pepper, 1 teaspoon dried Italian herbs and 1 to 2 tablespoons lemon juice. Mix dressing into salad. Arrange salad in small bowls or pile onto slices of pumpernickel bread.