I’ve always made tuna the same way, always and forever the same way, honestly since I was about 12 or 13 years old and my friend Zara introduced me to her tuna mayo which was flavoured with, of all things, thyme. It really doesn’t feel like that long ago that we were sat in her kitchen eating it straight out of the bowl with spoons… I’m not sure if the squeeze of lemon came after, but my fallback and failsafe tuna recipe for the last 30 years has been tuna, mayo, squeeze of lemon and a crush of thyme, maybe a little chopped red onion through it as well if I’m not planning on being sociable 😉
And then I found this recipe on Natalie’s Daily Crave, and being permanently on the look out for good sandwich filler recipes (which is more difficult than you might think!) and having recently succumbed to the magic of tarragon I knew I had to give it a go. It did not disappoint!! I think it also helped that I accidentally bought a can of tuna in sunflower oil for this…, having bought tuna in brine or springwater for years now, I have to say the can in oil was so much nicer.
I didn’t have everything to hand so have noted the substitions I made which I don’t think would have detracted at all from the original.
- 1 can of tuna
- 2 generous tbsp mayo (or keep dobbing it in until it’s how you like it!)
- 2 tsp red wine vinegar
- 1 tsp whole grain dijon
- 1 medium shallot (about 1 tbsp, or equivalent finely chopped red onion)
- 1 tsp freshly chopped tarragon (I used trusty old Schwartz which turned out just fine)
- 1 avocado, sliced
- 4 slices of fresh bread
- Salt and pepper for seasoning
- Drain the tuna and tip into a bowl, then mash the tuna with a fork to break it up. Add the mayo, mustard and vinegar and mix well. Then add the shallot and tarragon and mix through. Taste and then season as required.
- Whack it between two slices of buttered bread with the avocado slices and eat up 🙂