In the Kitchen

How to make a perfect tuna salad

This week on New Scientist, we’ll be celebrating the return of the classic British dish of Tuna salad, which is the dish that’s become synonymous with the country’s most popular summertime dish.

But as we’ve previously pointed out, there’s a lot more to Tuna than just the tuna, so we’re here to help you learn how to make this dish at home.

Tuna Salad recipe: Recipe (5.7) time: 30 minutes recipe type: salad ingredients: 2 tbsp olive oil 1 tbsp lemon juice 2 garlic cloves, crushed 1 large head of radish, peeled and thinly sliced (about 3 tbsp) 1 cup fresh spinach leaves 1 tbsp balsamic vinegar 1 tbsp fresh lemon juice 1 tsp balsam of cardamom, or more to taste, to taste 1/4 cup fresh mint leaves, roughly chopped 1 tbsp grated cheddar cheese 1 tsp red pepper flakes, or to taste 3 tbsp extra virgin olive oil, for drizzling (optional) 2 large eggs, lightly beaten 1/2 cup feta cheese, grated 1/8 tsp salt, or as needed 1 tbsp chopped fresh parsley, for garnish Instructions Add the olive oil and lemon juice to a large saucepan over medium-high heat.

Add the garlic and radish and cook for about 2 minutes until the garlic is soft.

Add spinach leaves and radishes, and cook until the spinach is wilted and wilted slightly, about 5 minutes.

Add balsame, cardamoms, lemon juice, vinegar, and mint and bring to a simmer.

Cook until the mint is soft, about 2-3 minutes.

Turn off the heat and stir in the spinach, feta, cheese, red pepper, and basil.

Cook for another 10-15 minutes.

Meanwhile, place a large bowl of the cooked spinach mixture into a food processor, and add the remaining 1 tbsp of olive oil.

Blend until the mixture is a very smooth paste, scraping down the sides of the bowl as necessary to break up the pasta.

Spoon the pasta into a large dish and add 2 tbsp of the pasta water, and then stir to combine.

Serve with a salad of chopped spinach, fresh mint, fetas, and cheese.

Notes This recipe makes about 8-10 servings.