Step-by-step preparation
Cook the peas and mushrooms
I start by bringing a small pot of salted water to a boil. I submerge the peas (and possibly the mushrooms, if you have them fresh) in it for 5 minutes. Then I drain them and run them under cold water to stop the cooking. Keep an eye on them, madam; we want vegetables that are still a little crisp, not completely flattened!
Prepare the Tuna and Pepper
Meanwhile, I drain the tuna and break it up in a bowl. I cut the bell pepper into small cubes and finely chop the onion before adding it to the tuna.
Mix the Creamy Sauce
In a bowl, combine the mayonnaise, crème fraîche, and mustard. I add salt, pepper, and the chopped dill. I taste and adjust if necessary (a little more salt or pepper, depending on your taste). Tip: If you like it a little more tangy, don’t hesitate to add a few drops of lemon juice.
Assemble the salad
I add the peas and mushrooms to the bowl with the tuna, bell peppers, and onion. Then I pour in my creamy sauce and mix gently so the tuna doesn’t flake too much. You’ll see, dear lady, it’s already appetizing: It looks like a bouquet of colors and flavors!
Serve or refrigerate
You can enjoy this salad immediately or let it rest in the refrigerator for 15 minutes to enjoy it chilled.
Variation
: Add some black or green olives for a Mediterranean touch, or replace the dill with chives, if you like.
Storage: Store the salad in an airtight container in the refrigerator for a maximum of 1 day. Beyond that, the tuna and sauce will lose their freshness.
Ideal texture: Adjust the amount of dressing to your liking: some people love a very coated salad, others prefer it lighter.
ADVERTISEMENT
