Firecracker Tuna Salad

Source: www.theclothesmakethegirl.com
Course: Lunch
Preperation time: 10min
Cooking Time: 0min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Fresh Jalapeno Pepper, Finely Chopped 0 0 0 0 0 0 2 2
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
4 Fresh Scallions, Chopped 1 1 2 2 0 0 10 10
1/4 Teaspoon Mustard Powder 0 0 0 0 0 0 0 0
3 Tablespoon(s) Homemade Paleo Mayo 1 1 1 1 12 12 105 105
1/2 Teaspoon Red Wine Vinegar 0 0 0 0 0 0 0 0
1 Pinch Cayenne Pepper 0 0 0 0 0 0 2 2
3/4 Teaspoon Aleppo Pepper 0 0 0 0 0 0 3 3
2 Can(s) Tuna 38 38 0 0 8 8 238 238
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 40 4 21 359
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Instructions

  1. In a medium mixing bowl, combine the jalapenos, scallions, mustard powder, Aleppo pepper, cayenne, vinegar, and tuna. Mix well with a fork, breaking up any large clumps of tuna. Taste for seasoning.
  2. With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
  3. Pile on a plate with raw veggies — I like cucumber slices, jicama sticks, green pepper strips, and carrots because they’re cool and sweet in contrast to the spicy tuna.
Visit www.theclothesmakethegirl.com for the full instructions.

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