Pecking Order Tuna Salad
When Manny and I are down in Cozumel diving, typically we do our first dive, then during the surface interval between dives the boat goes to one of the many beach clubs or restaurants along the shores of island for an early lunch. Since COVID, things have changed a good bit and more often than not, we simply stay on the boat between dives, which means packing lunches; hence our sharing this recipe for tuna salad with you.
Drain the tuna well. We replace the liquid with juice from a lime to add some acidity. We didn't have dill relish in the refrigerator here, but we did use some pickled red onions (see the photos) we had made for cochinita pibil the Sunday before, so we used those. Pecking Order® and Uncontrolled Pecking Order® (either will work well in this recipe) are both very low in sodium content. We offset that by adding some Chain Reaction®, which while it's low sodium too, contributes to the salty flavor the mouth expects in a finished tuna salad.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Tuna Salad:
- 3 each 12 ounce cans tuna in water, drained
- 1 red onion, diced
- 1 cup celery, diced
- 1 cup mayonnaise
- 1 lime, juiced
- 2 Tablespoons dill relish (optional)
- 2 Tablespoons Casa M Spice Co® Pecking Order®
- 2 Tablespoons Casa M Spice Co® Chain Reaction®
We offset that [Pecking Order® is very low sodium] by adding some Chain Reaction®, which while it's low sodium too, contributes to the salty flavor the mouth expects in a finished tuna salad.- Mike Hernandez
LET’S GET COOKING
In a large mixing bowl add all the ingredients and mix thoroughly.
Taste and adjust seasonings to taste.
Serve immediately or refrigerate for later use. The coriander and turmeric flavors develop and become more prominent during storage in the refrigerator.