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.



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