My friend Dana always has a bowl of this salad in her fridge, and very kindly also brings a bowl to any party I ever have. Because everything is cut so small, it is a cross between a salad and a dip and works equally well on its own or piled over toast or crackers. It lasts a few days in the fridge so is a great option for healthy lunches during the week. Adam, Dana’s husband, also like to add a beaten egg and some oats to the salad and make patties that he cooks in a sandwich press for a quick dinner.
Chop Chop Tuna Salad
2 x 185g tins of tuna in chilli oil
4 eggs, hard boiled and grated
1 red pepper, finely diced
1 yellow pepper, finely diced
2 lebanese cucumbers, finely diced
2 pickled gherkins, finely diced
½ bunch dill, finely chopped
½ cup green olives, seeded and finely diced
zest of one lemon
juice of one lemon
3 tablespoons olive oil
salt to taste
Drain tuna and break up chunks with a fork. Combine all ingredients, pour over dressing and mix.