Tuna Noodle Salad
When I am not on the road I work out of my house whilst multitasking between growing a beard and shushing our pugs.
For whatever reason squirrels and any human dropping off a package are apparently akin to Freddy Kruger in the pug world. So when I don’t have any leftovers I am always poking around the fridge trying to whip up something fast and decent.
I keep a couple of cans of tuna on hand and decided to whip up one of those tuna salads with a little pasta thrown in. Of course I have my Wickles Pickles, Dukes Mayo and Tabasco on hand. So I drained the cans and emptied the into a bowl. Started boiling a small pot of noodles and cooked them al dente. I wanted a little chew to them.
Mix in some Dukes Mayo and Wickles Pickles and a few dashes of Tabasco. Chop up any veggies you have on hand like celery, green onion, carrots, radishes etc… Mix in and add Kosher salt to taste.
I like to also throw a curve ball spice into the mix like a pinch of curry or cumin or Soy. I simply lay it on top of a bed of lettuce and top with a few oyster crackers.
It’s a great way to get your mercury in a hurry. 🙂
Please consider always using natural caught and processed Tuna. No Nets
Spicy Tuna Salad Avocado Romaine Boats
Today for lunch I was wanting something simple, flavorful and low carb. I had an avocado and some romaine on hand but they were on the back end of their freshness. Whipped up these little tuna boats and topped with a tiny bit of Sriracha chips for some crunch.
2 Cans of Tuna (low sodium in water without nets)
Shredded Red Cabbage
Handful of diced jalapenos
2 dashes of Tabasco per boat
Sriracha chips crumbs
1 head of Romaine
1. Pretty simple… Press the water from your cans of tuna. Put in a bowl and mix it in with Duke Mayo (use the amount you like in your tuna salad).
2. Mix in the shredded / diced carrots, jalapenos, purple cabbage. Kosher Salt and Pepper… taste and adjust accordingly.
3. Slice your avocado and cut the bottom of your Romaine lettuce. Put some avocado in the base of your lettuce leafs. Top with your Tuna Salad. I hit each boat with 2-3 glugs of Tabasco sauce and then topped with some crumbled Sriracha Chips for color and crunch.