Ingredients (makes ~2 cups)
- 2 cans tuna (about 140–160 g each), drained well
- 1 cup (100–120 g) sharp cheddar, finely shredded
- 1/3 cup mayonnaise (add more if you want it looser)
- 2–3 tbsp sour cream or Greek yogurt (optional but extra creamy)
- 1/4 cup red onion, finely diced
- 1/3 cup peas (thawed if frozen) or 2–3 tbsp chopped pickles/relish (optional)
- 1 tbsp lemon juice (or 1–2 tsp pickle juice)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste (often a pinch is enough)
- Optional: 1 tsp Dijon mustard, chopped parsley, a pinch of paprika or chili flakes
Instructions
- Flake the tuna in a bowl with a fork until very fine (this makes it spreadable).
- Mix creamy base: add mayo + sour cream/yogurt + lemon juice (and Dijon if using). Stir.
- Add mix-ins: cheddar, red onion, peas (or pickles/relish), and seasonings.
- Adjust texture:
- Too thick → add 1–2 tbsp mayo or a splash of milk.
- Too loose → add a bit more cheddar or tuna.
- Chill 15–30 minutes (best flavor), then serve with crackers.
Serving ideas
- Spread on crackers, toast, or sandwich bread
- Scoop with cucumber rounds/celery sticks
- Stuff into mini pita pockets