Tuna Salad

Time: 10 minutes

Skill level: Beginner

Ingredients

• 1 can Fishwife Albacore Tuna in Olive Oil
• 1 small carrot, very finely diced
• 1 medium shallot, very finely diced
• 1/2 bunch flat leaf parsley, roughly chopped
• 2-4 Tbsp mayonnaise 
• 1 Tbsp California Junmai Rice Wine Vinegar
• 1/2 Tbsp Burlap & Barrel Nothing Hidden Ranch! powder
• Salt, MSG, & Pepper to taste

Equipment

• Medium mixing bowl

Instructions

1. Rinse the shallot in cold water, then drain completely. This removes some of the excessive "onion-y" flavor and makes the taste less intense. 
2. Combine tuna, carrot, shallot, and parsley together, break up, and mix with a fork until your desired texture is achieved. I tend to like chunkier tuna pieces, so I only mix briefly. 
3. Add 2 Tbsp of mayonnaise, rice wine vinegar, and seasonings, then mix to combine. Taste at this point to see if you need more mayonnaise or seasoning. 
4. Serve on a sandwich, with lettuce wraps, with crackers, or over rice.