Tuna salad (slightly spicy)

Name: Tuna salad (slightly spicy)
Cuisine: British
Ingredients: 2 boiled eggs; 2 canned tuna (in natural water); 1 shallot; 8-10 pickles (from jar); Mayonnaise; Gochujang (Korean chilli paste); Dried basil and chives; Black pepper

nel @cook_19403481

Belgium, Ghent

Tuna salad for the week as an extra option on our sandwiches for lunch. We always get the prepared ones from supermarket and now that we are always at home for our 3 meals, I decided to prepare it myself and to my own taste!
Condiments measurements are not precise because I always estimate everything and adjust to suit my taste at the end.

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Ingredients

2boiled eggs
2canned tuna (in natural water)
1shallot
8-10pickles (from jar)
Mayonnaise
Gochujang (Korean chilli paste)
Dried basil and chives
Black pepper

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Steps

1

Boil eggs, chopped shallot and pickles into small pieces. Put into mixing bowl.
2

Drain water that is in the tuna can, tuna into the mixing bowl. Tear apart the tuna pieces.
3

Once egg is boiled, peel and cut the egg into small pieces like how you would for making egg mayo salad. Tip: use the back of a teaspoon to help peel the egg.
4

Squeeze in about 4 tablespoon of mayo, 1 tablespoon gochujang. Add black pepper and the herbs. Mix and mix and make sure tuna pieces is small and no in big chunks.
5

Taste it! And add the condiments if needed to your liking. Keep the salad in a box with lid and in the fridge. Viola, easy preasy.