One of my favourite lunches, it's bright, zingy and fresh and quick. The secret really is to use the best quality tuna you can find and add something with a bit of spice. I like it spooned on to hot buttered toast
Ingredients / serves 2 for lunch
1 jar of tuna in olive oil (add the oil as well)
1/2 lemon juiced
1/2 a fennel finely sliced (not esential but delicious
2-3 pickled cayenne peppers/jalapeños - something hot chopped plus a splash of the pickling vinegar
2-3 cornichons or similar chopped
1 heaped dessert spoon of best mayonaise (i like Maille)
lots of black pepper and maybe a bit of salt to taste
Mix all of the ingredients together then check seasoning. You want it to have a fairly stiff but spoonable consistency. Don't overdo the mayo.
Add a pile to your plate with hot buttered toast on the side but also excellent with some green leaves.
