Our daughter Tina makes the best tuna salad. We eat it on top of baked potatoes or piled on halved avocados. We’ve also eaten this on a mix of salad greens or as a dip for thick potato chips.
2 cans of tuna, drained
½ cup mayo (recipe for homemade mayo coming soon)
1 ½ tsp smoky paprika
1 TBSP pickle juice
1 large pickle, diced
1 TBSP stone ground mustard
a few drops of Siracha
Mix everything together and taste it. Does it need any salt? More pickle juice?
Enjoy!
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