Build-Your-Own Tuna Salad
Serving Size: 6 for appetizer, 2 for lunch
Submitted by: My Longevity Kitchen
1 (5 oz.) Can of Safe Catch tuna
1 1/2 TBSP Extra virgin olive oil
1 Clove garlic, minced (or 1/2 tsp garlic powder)
1/4 Cup Sliced scallions or green onions
- Sea salt and black pepper
1 TBSP of Lemon juice (or favorite acid)
1. Choose your Acid
1-2 TBSP of acid like lemon,red wine vinegar, white wine vinegar, white balsamic, distilled vinegar, sherry vinegar (almost any acid will work for this!)
2. Choose your Pickled Briny Goodies
1-2 TBSP capers, or chop any of the following and use up to 1/4 cup: olives, pickles, pickled peppers, caper berries.
3. Choose your Sauerkraut
1-2 TBSP of your favorite kraut such as any basic cabbage, radish, or beet sauerkraut; not kimchi.
4. Choose your Fresh Veggies
1/2 Cup fresh crunchy veggies, diced small or sliced thinly. Try celery, radish, fennel, carrot, jalepeno, cabbage, etc. in any combination.
5. Choose your Herbs
1 TBSP minced fresh herbs (parsley, cilantro, oregano, basil), and 1/8 TSP dried herbs (thyme, oregano are best).
In a mixing bowl, mix together the olive oil, garlic, onions, and lemon juice, with a pinch of salt and pepper. Add the rest of the ingredients and mix well. Taste for extra lemon juice (or favorite acid) if you prefer.
Eat right away, or refrigerate and enjoy in the next 3 days.
1. Put a heaping scoop on top of mixed greens, and you instantly have an entree salad.
2. Wrap it in romaine lettuce leaves and eat it like a taco.
3. This tuna salad is fantastic alongside a scoop of cottage cheese or an avocado.
4. Serve small scoops inside raddichio or “cabbage bowls” with extra lemon wedges on the side.
5. Serve like a dip. Add a tablespoon more of oil, and a dash of acid (or a spoonful of mayo) to help thin out the salad, and serve it in a bowl surrounded by sticks of celery, endive spears, or anything you’d like to dip!