– 1 can low sodium tuna – 1/2 red onion, finely chopped – 1 clove of garlic, minced – Salt and pepper, to taste – 1/2 teaspoon onion powder – 1/2 teaspoon garlic powder – 1/2 teaspoon paprika – Splash of olive oil – 4 olives, diced – Half a mini cucumber – 1/2 carrot, diced or grated – 1/2 pickle, finely chopped – Fresh dill, chopped (to your preference) – 1/2 teaspoon celery seed – 1 fermented jalapeño pepper, seeded and finely chopped (can substitute 1 tsp red pepper flakes and a splash of tobasco if you have it, as tabasco is a fermented sauce and will have the “funk”) – Pickled banana peppers, to taste (sliced or chopped) – 1 fermented bell pepper, seeded and finely chopped – 1/3 cup mayo (I added a spoonful at a time until it looked right) – 1 Tablespoom cashews, chopped – 1 Tablespoon almonds, chopped
Instructions:
1. In a mixing bowl, combine the finely chopped red onion and minced garlic. Season with salt, pepper, onion powder, and garlic powder. Mix well.
2. Add a splash of olive oil to the mixture and stir until all ingredients are evenly coated in a thin layer of oil.
3. Add the sliced olives, grated carrot, cucumber, chopped pickle, fresh dill, celery seed, fermented jalapeño pepper, pickled banana peppers, tuna, and fermented bell pepper to the bowl. Mix well.
4. Gently fold in the mayo, ensuring all ingredients are thoroughly combined. Taste and adjust seasoning as needed. Serve the tuna salad in bowls or as desired.
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Ingredients:
– 1 can low sodium tuna
– 1/2 red onion, finely chopped
– 1 clove of garlic, minced
– Salt and pepper, to taste
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– Splash of olive oil
– 4 olives, diced
– Half a mini cucumber
– 1/2 carrot, diced or grated
– 1/2 pickle, finely chopped
– Fresh dill, chopped (to your preference)
– 1/2 teaspoon celery seed
– 1 fermented jalapeño pepper, seeded and finely chopped (can substitute 1 tsp red pepper flakes and a splash of tobasco if you have it, as tabasco is a fermented sauce and will have the “funk”)
– Pickled banana peppers, to taste (sliced or chopped)
– 1 fermented bell pepper, seeded and finely chopped
– 1/3 cup mayo (I added a spoonful at a time until it looked right)
– 1 Tablespoom cashews, chopped
– 1 Tablespoon almonds, chopped
Instructions:
1. In a mixing bowl, combine the finely chopped red onion and minced garlic.
Season with salt, pepper, onion powder, and garlic powder. Mix well.
2. Add a splash of olive oil to the mixture and stir until all ingredients are evenly coated in a thin layer of oil.
3. Add the sliced olives, grated carrot, cucumber, chopped pickle, fresh dill, celery seed, fermented jalapeño pepper, pickled banana peppers, tuna, and fermented bell pepper to the bowl. Mix well.
4. Gently fold in the mayo, ensuring all ingredients are thoroughly combined.
Taste and adjust seasoning as needed.
Serve the tuna salad in bowls or as desired.