Ingredients

  • 2 cans tuna, drained (about 250–300 g)
  • ½ cup mayonnaise
  • ½ cup boiled potatoes, diced
  • ½ cup green peas, cooked
  • ¼ cup sweet corn
  • ½ small red onion, finely chopped
  • ¼ cup cucumber or bell pepper, diced (optional)
  • 1 tbsp lemon juice
  • ½ tsp black pepper
  • Salt to taste
  • Crackers, for serving

Method

  1. Drain the tuna and flake it with a fork.
  2. Boil the potatoes until tender, cool, and cut into small cubes.
  3. Mix tuna, potatoes, peas, corn, and chopped onion in a bowl.
  4. Add mayonnaise, lemon juice, black pepper, and salt.
  5. Fold gently until creamy, keeping some chunks intact.
  6. Refrigerate for 20–30 minutes for the best flavor.
  7. Serve cold with crackers or toasted bread.

Tips: Add 1 tbsp mustard for extra flavor, or replace some mayonnaise with thick Greek yogurt for a lighter version. Keep refrigerated and use within 3–4 days; don’t leave it at room temperature for more than 2 hours.