This was, by far, my favourite of my mother’s lunch recipes. She would make this in large batches every few months, and I was delighted every time. It’s delicious, it’s very nutritious, and it’s incredibly cheap to make. If you’re looking for a recipe that can be easily made on a large scale, has health benefits but won’t cost you more than $8 for 5 meals, look no further. That’s right, this can make you a sandwich for lunch for under $2, all while giving you essential nutrients. Here’s how you do it:
- Take two cans of tuna (this makes about 6 sandwiches- you can add or subtract cans of tuna as you like)- you can pick the brand and colour and whatnot. The essential part is that it be in a can, otherwise the consistency of this salad will go awry. Open the can about 3/4 of the way and press down on the lid to remove all the water you can (on that note, be sure to get tuna in water, as opposed to some sort of oil). Then open the can the whole way and continue pressing to remove all remaining moisture (you can either save this tuna water for your cat, for another dish (cooking pasta)… or give the drain a birthday present). Pour the dried tuna into a large mixing bowl and break it up a bit so that it’s not one large chunk.
- Add your spices: I’ve tried this recipe a good 5 times and tried adding a variety of spices, and have learned this is one where the ‘less is more’ principle comes into effect. My mother would add salt, pepper, and a large amount of nutmeg. After experimentation, I’ve found that this really is the triumvirate to go with… particularly the nutmeg. If you can grate it fresh, that’s wonderful- but if not, powdered will do just fine. Add as you like it- I add a teaspoon or so per can of tuna.
- Now add in the mayonnaise. Helm’s has a low-fat mayo that’s olive oil based, so go with that one if you can find it… if not, look for the healthiest one you can see, because this ingredient is the one real detriment to this recipe’s nutritional value. Sadly, though, for consistency, you can’t go without it. Add one soup spoon per can of tuna. Add each spoon one at a time and mix it in before adding the next. If you go a bit overboard on this one, you can compensate with extra potato pieces. You may prefer it to be drier or wetter- I’ve found that adding a bit less mayo is better than a bit more, for a drier salad will keep the pita crunchier (which I prefer).
- Take 3 medium-to-large-sized potatoes per can of tuna. Rinse these thoroughly, poke holes in them with a fork, and microwave them. You’ll need to microwave them for about 4 minutes at a time, flipping them after every 4 minutes, until they cave in lightly when you touch. This is one I can’t give an exact number for, but simply press down onto the potato lightly and if it immediately goes inward- a bit mushy, but nto so mushy that it loses its shape- then it’s ready.
- Rinse the potatoes in cold water so that your fingers won’t burn :) then either peel them (as my mother would do) or, if you enjoy potato skins, keep them on (just trim off any deformities or black areas). Then cut into cubes (doesn’t have to be exact) of approx. 1/2 inch x 1/2 inch.
- Mix the potato pieces into the tuna mixture, using a folding method- don’t smash the potatoes, you want to keep their form as much as possible. So try folding the tuna around and over the potato pieces until the potatoes are fully coated with the tuna-mayo mixture.
At this point you can eat it warm- it’s quite yummy- but for optimal results, refrigerate overnight and you’re set for the morning. It’s particularly yummy on toasted whole wheat pita as an easy and portable lunch!
It’s yummy, nutritious, and incredibly cheap. This recipe is, no doubt, a winner. (Thanks, Mom!) If you’re looking to add some crunch, you can go traditional and add some chopped chives, or go middle-eastern and add in some chopped pistachios. Drizzle a little honey on your pita to add a little sweetness, if so desired!
Important note: Eating an excess of tuna can lead to mercury poisoning. Try not to eat this more than 3x in one week to ensure good health! This will easily keep in the fridge for 1.5 to 2 weeks- even more so if you squeeze in a bit of lemon juice before adding in the mayo- so be sure to not overdo!
