A delightful and easy-to-make tuna salad recipe, perfect for a quick meal or a light brunch.
Drain the tuna and place it in a mixing bowl.
Ensure the tuna is well-drained to avoid excess liquid in the salad.
Add the mayonnaise and freshly squeezed lemon juice to the tuna. Mix until combined.
Adjust the amount of lemon juice to achieve your desired tanginess.
Fold in the chopped mushrooms and peas. Mix gently to combine.
If using frozen peas, they will thaw quickly when mixed with the other ingredients.
Slice the baguette and toast if desired. Arrange on a serving plate.
Toasting the bread adds a delightful crunch to the dish.
Serve the tuna salad on the side or atop the bread slices. Garnish with sliced tomatoes and fresh herbs.
Arrange the garnish attractively for a visually appealing presentation.
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