Servings: 2 servings
1/2 to 1 large jalapeno pepper, finely minced
4 scallions, green & white, sliced thin
1/4 teaspoon dry mustard powder (or regular mustard)
3/4 teaspoon crushed red pepper flakes
pinch cayenne pepper
1/2 teaspoon red wine vinegar
2 cans tuna packed in water
salt & black pepper, to taste
2 tablespoons Primal Kitchen mayo
In a medium mixing bowl, combine the jalapenos, scallions, mustard powder, Aleppo pepper, cayenne, vinegar, and tuna. Mix well with a fork, breaking up any large clumps of tuna. Taste for seasoning.
With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
Pile on a plate with raw veggies — I like cucumber slices, jicama sticks, green pepper strips, and carrots because they’re cool and sweet in contrast to the spicy tuna.
Original recipe credit: http://meljoulwan.com/2012/04/25/firecracker-tuna-salad/