zingy tuna salad
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Ingredients
  • 4 cans of tuna
  • 1 lime
  • 1/2 lemon
  • 1 red pepper
  • 2 dill pickles
  • 2 mini cucumbers
  • 2 stalks of celery
  • 1/2 yellow onion
  • 4 cloves garlic - minced
  • 2 shredded or coined carrot and radish (optional)
  • loads of fresh dill
  • generous amounts of ground pepper and sea salt
  • several spoons of mustard (I used Kozliks' rosemary)
  • a few splashes of olive oil and balsamic vinegar
  • a dash or two of dried chili flakes or hot sauce (optional)
Instructions
  1. basically take all your cans of tuna, open them up and pour it into a large bowl
  2. next, take all the veggies and finely chopped them all and toss into the mix
  3. add in your mustard, herbs and spices
  4. then, drizzle with the olive oil, balsamic vinegar and the juice from squeezed lemon/lime
  5. once you have combined all your ingredients, mix thoroughly with a fork
  6. sprinkle with dried chili flakes or a few splashes of hot sauce
  7. enjoy!
Notes
P.S. - this dish is super wicked because you can eat it on it's own, over a bed of mixed greens, in a "lettuce canoe" or even throw it on-top of some eggs. Also, it has some serious zing and is even better the next day, after being in the fridge all night. Perfect to take in lunches as well!!!
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Recipe by PALEOdISH at http://paleodish.com/2011/08/16/zingy-tuna-salad/