I'm always fascinated by recipes that get a strong reaction. For whatever reason, one person's method of preparation is declared the "right" way and all others are deemed sacrilege. Tuna salad falls squarely in that category and I still remember the look of disgust on my husband's face the day he saw me adding celery, seeds and all kinds of extras into a batch. He's a purist on this one and I know he's not alone. That being said, we all love this version that has a little heat, balanced out by the tart sweetness of the mango. If I'm making it for adults I add the bit of cayenne but for most kids I think the deseeded jalapeño is the right amount.
- 2 5oz. cans tuna (we like WildPlanet)
- 1/4 cup homemade or avocado oil mayo
- 2 tsp fresh squeezed lime juice
- 1/2 cup minced fresh mango
- 1/4 cup minced red onion
- 1 - 1 1/2 deseeded and minced jalapeño pepper
- 1/4 tsp ground cayenne pepper (optional)
- 2-3 pinches sea salt
Open and drain the cans of tuna. Add to a large bowl and, using a fork, break the tuna apart. Using a chopping motion, add in the mayo, lime juice, salt and cayenne pepper, if using. Once the mixture is thoroughly combined, add the mango, jalapeño and onion. I like mine in a crisp iceberg lettuce cup topped with a few slices of jalapeños and a side of coconut oil potato chips but I would never force my tuna preference on you - I know better than to get involved in such important decisions.