Spicy Tuna Salad
This simple tuna salad is the perfect way to top off a bed of dark leafy greens. The powerful paprika and pepper combination create an intense degree of spice! Adjust the heat by increasing or decreasing the amount of cayenne pepper used. For the really daring, add a finely chopped jalapeño and prepare the fire extinguisher!
Serves 2–3
2 (5-ounce) cans white albacore tuna packed in water, drained
2 celery stalks, diced
2 tablespoons diced red onion
1 medium dill pickle, diced
2–3 tablespoons Paleo Mayo (see Chapter 5)
1 teaspoon Dijon mustard
1⁄2 teaspoon celery salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon paprika
4–6 cups salad greens
1–2 teaspoons each, of olive oil and lemon juice
Salt and pepper to taste
Shred tuna and add to mixing bowl with all other ingredients except greens, olive oil, and lemon juice. Fold together with a fork. Serve over a bed of greens, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper to taste.
