Tuna Salad with Kawakawa

  • Yield:4 servings
  • Time:
    2 hrs show details
Tags: seafood, lunch, appetizer

Ingredients

  • tuna in oil, drained
  • ¼ cup
    mayonnaise
  • celery, finely diced
  • 2
    spring onions, finely chopped
  • 2 tablespoons
    fresh parsley, chopped
  • 1 tablespoon
    lemon juice, fresh
  • 4
    kawakawa leaves, finely chopped, or substitute dried dill
  • sea salt, to taste
  • black pepper, freshly ground, to taste
  • hot sauce, few drops, optional
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Equipment

  • mixing bowl

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Preparation

  1. In a bowl, flake the tuna with a fork, keeping some chunky pieces - my kuia always said kai tastes better when you can feel its texture.

  2. Add the mayonnaise, celery, spring onions, parsley, and kawakawa leaves. Mix gently to combine without mashing the tuna completely. (Kawakawa adds a beautiful peppery note that connects this kai to whenua. If you can't find it, dried dill works well too.)

  3. Season with lemon juice, sea salt, and pepper. Taste and adjust - the flavours should be balanced, with the kawakawa coming through gently.

  4. 2 hrs

    Cover and rest in the chiller for at least 2 hours. This allows all the flavours to come together properly.

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