My mother, who is
an awesome cook, came up with this recipe because my then-
baby sister would only
eat fish in tuna salad form and the rest of the family were puking the normal mayoed version all over the kitchen from sheer
culinary boredom. I'm pretty sure
she invented it herself.
Break up the tuna with a
fork. Chop the onion and egg as finely as you can, season and then
fold the
mixture carefully (if you mix it up too vigorously the egg will go all
mushy) until all the ingredients are well
combined. This salad is best served well chilled.
And don't anybody tell me cooking is hard work!