Tinned Fish Salad

Tuna? Salmon? Trout? Pick ur fish

Took a little break because I started a new job last week AND had a supper club event last weekend. Safe to say I’ve been eating nothing but work leftovers and fruit for the past week. But something that I do find the time to make in a batch and keep on hand is this tinned fish salad. It’s so versatile and you can really use whatever base you want. It also works great with chickpeas as the base if that’s more your speed. Dress her up dress her down. Make a sandwich, lettuce wrap, put it on a bowl of rice. Don’t keep yourself stuck in the same boring routine.

Ingredients

1 Can tinned fish or chickpeas

1 Tbs Mayo

1 Tbs Greek Yogurt

1/4 C Finely diced red onion

1/4 C Chopped celery or herb stems

1 Tbs Chopped dill pickles

1 tsp Pickle juice

1 tsp Dijon mustard

chopped herbs to taste (dill, parsley, chives)

salt and pepper to taste

Instructions

1. Add your tinned fish or chickpeas to a bowl, using a fork, mash to desired consistency.

2. Thinly dice your red onions, pickles, herbs, celery and/or herb stems.

3. Add the mayo, greek yogurt, pickle juice, and dijon to the fish—mix well.

4. Mix in the rest of the ingredients and stir well.

5. Thats literally it, now put it on whatever sounds good <3