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Tuna salad with crisp vegetables
Lunch

Tuna salad with crisp vegetables

A classic, creamy tuna salad mixed with lemon and herbs, served with crisp vegetables and bread. A simple, filling lunch for weekdays and the lunchbox.

EverydayLunchFamily TimeSummerSpringWinter
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20 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Tuna salad

    • 2 dåse Tuna in water or oil, drained
    • 3 tbsp Mayonnaise
    • 2 tbsp Skyr or crème fraîche
    • 1 tsp Dijon mustard
    • 1 tbsp Lemon juice
    • 2 tbsp Chives or parsley, finely chopped
    • ½ tsp Salt
    • ¼ tsp Pepper

  • Serving

    • 4 stk Rye bread or coarse bread
    • 1 stk Cucumber, in sticks
    • 2 stk Carrots, in sticks
    • 7.1 oz Cherry tomatoes
    • 1 håndfuld Lettuce leaves

Instructions

  1. 1

    Mix the base

    1. Put the drained tuna in a bowl and break it up lightly with a fork.
    2. Stir in mayonnaise, skyr or crème fraîche, Dijon mustard and lemon juice.
    Bowl
  2. 2

    Season

    1. Add the herbs and season with salt and pepper.
    Bowl
  3. 3

    Cut and rinse

    1. Rinse the tomatoes and lettuce.
    2. Cut the cucumber and carrots into sticks.
    KnifeCutting Board
  4. 4

    Toast lightly

    1. Toast the bread lightly in a pan or toaster, if desired.
    Toaster
  5. 5

    Let the flavor settle

    1. Let the tuna salad rest for 5 minutes before serving for a rounder taste.
  6. 6

    Serve together

    1. Serve the tuna salad with bread and crisp vegetables on the side.
    Plate

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Details

Nutrition

Calories

520kcal

Protein

32g

Fat

22g

Carbs

45g

Serving Size

420g

Dietary

Allergens

FiskÆgMælk

Serving

Suggestions

  • • Serve as lunch with rye bread or as a filling in a sandwich.

Drink Pairings

  • • Alkoholfri: Sparkling water with lemon

Side Pairings

  • • Crisp vegetable sticks

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the refrigerator for up to 2 days

Tips

Preparation

  • • Can be mixed the day before and kept in the refrigerator.

Cooking

  • • Drain the tuna thoroughly to avoid a watery consistency.

Serving

  • • Serve with extra lemon for a fresher taste.

Variations

Flavor

  • Fresh and creamy

Health

  • Filling lunch

Method

  • Mixed

Toppings

  • Extra chives

Author

C

Camilla

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Comments

Author

C

Camilla