Salwaa’s Tuna Salad
I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 tin tuna, drained
1 finely chopped onion
1 – 2 finely chopped green chillies
1/2 each finely chopped mixed peppers (robot peppers / bell peppers)
Salt and freshly ground pepper to taste
4 boiled eggs
Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.
Season with salt and freshly ground black pepper to taste.
Mix with a generous amount of mayonnaise, according to your taste.
Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.
Serve with crusty bread, crisps and a fresh garden salad.
Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.
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Posted on 16/12/2022, in Salad, Tuna Salad and tagged Cape Malay, cape malay cooking, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Cape Town, Easy, Homemade, Salwaa’s Cape Malay Kitchen, Summer Recipes, Traditional Cape Malay Food. Bookmark the permalink. 1 Comment.