This is based on the original Heinz sandwich spread that I loved throughout my childhood, with extra protein added to make it my own. Use it as a sandwich filler with fresh crunchy salad, or spread on crackers or toast, as a dip, or tossed through warm or cold pasta – it’s very versatile and good for you. To make it vegan, use a vegan mayo and replace the tuna with roughly mashed cooked chickpeas.
First very finely chop your vegetables; it’s easiest to do this by dicing them then pulsing briefly in a blender or food processor, but if you don’t have one, grate the carrot and gherkins using the large holes on a box grater, and very finely chop the pepper by hand, taking care to discard the seeds and stalk.
Transfer the very small pieces of veg to a mixing bowl, and add the vinegar and salt and pepper.
Drain the tuna thoroughly in a sieve, giving it a quick rinse under a cold running tap to chase away any briny residue. Add it to the mixing bowl, and stir into the veg.
In a separate small bowl, combine your mayonnaise, ketchup or puree and mustard. Mix well until it is a uniform colour, then stir into the tuna and veg to coat it.
Spoon the sandwich spread into a clean jar, seal, and store in the fridge for up to 4 days. Not recommended for freezing.
© Jack Monroe, 2020