When sailing across an ocean, we don't mind eating the same thing for lunch several days in a row. This salad has become a staple. It provides a well-balanced meal, and keeps well in a sealed container in the refrigerator. We love serving it to guests who arrive at lunch time unannounced.
- 1 can Tuna, 425 grams (15-16 oz), chunky style in spring water, drained
- 2 medium Apples, cored and cut into bite-sized pieces
- 1/2 cup sweet Pickle relish or chopped “Bread and Butter” pickles
- 2 tablespoons Capers, drained
- 3/4 tsp Celery seeds (optional but tasty)
- 1/2 cup Mayonaise
- 1/2 cup non-fat Yoghurt (We like the plain Greek style yoghurt.)
- 1 Red bell pepper (called a capsicum in New Zealand), cut into bite-sized pieces
- 4 hard-boiled Eggs, cut into bite-sized pieces
- You can vary the amounts of each ingredient as suits your taste.
- Drain the Tuna and put into a large bowl.
- Break the tuna into bite-sized pieces with a fork or knife.
- Add all the remaining ingredients except for the eggs, and mix well.
- Add the eggs last and mix again.
- Serve with crackers or crusty bread.
- I sometimes use this salad in sandwiches.