How to cook
My favorite combination is tuna with spring onions and mayonnaise. Such a combination is probably surprising and strange, perhaps, but if you try it, I really hope you like it too.
For this fish salad, I added corn to soften the taste and give a light sweetness and cucumber - for a fresher taste.
To remove the moisture from the corn, since they been in the liquid in the tin, I cook them in a pan with very little olive oil. When they start to pop, pour them into a bowl and leave them to cool.
During this time, I chop the spring onion along with the green parts of them. I then strain the tuna and mix it with the spring onions and mayonnaise. Finally, I add the cooled corn and mix everything well. Usually, the salad does not need additional flavoring, but if desired, you can add salt, black pepper and parsley.
Refrigerate it for 30 minutes.
Before serving it, I also process the cucumber - this way it will be as fresh as it can possibly be. I use young, crunchy and seedless cucumber.
Using a vegetable peeler or a suitable kitchen grater, cut it into thin strips lengthwise and then roll them into rolls.
I assemble the salad by placing the mixed tuna, corn, spring onions and mayonnaise in the middle of the plate and arrange the cucumber rolls, sprinkled with just a little salt and olive oil.
Wonderful tuna and corn salad, which goes well with drinks such as white wine, vodka or brandy.