Ready for some home-cooking? Follow our Tuna Salad recipe and enjoy the results!
10 ounces skipjack or chunk light tuna
¼ cup pecans chopped
¼ cup celery finely sliced
5-7 kalamata olives pitted & chopped
2-3 tablespoons raisins
2 leaves of lacinato kale stem removed & finely chopped
¼ cup plus 1 tablespoon avocado oil mayonnaise
1 teaspoon stone ground or Dijon mustard
Juice of 1 small lemon
¾ teaspoon tamari soy sauce
¼ teaspoon salt
Few cracks of pepper
Drain the tuna very well, it’s best to use tuna packed in water for this recipe. Add the tuna to a large bowl along with the pecans, celery, olives, and raisins. Mix well and break up the tuna. Add the remaining ingredients except for the kale and mix very well. Check for seasoning, you may need more lemon juice or salt. Add the kale and mix to incorporate. Enjoy them with some Tostones!
Tostones with Mando Salsa and Cilantro Chimichurri