Serves 2 | Prep 10 min.
Ingredients: 1/2 to 1 large jalapeno pepper, finely minced 4 scallions (green & white) sliced thin, 1/4 teaspoon dry mustard powder, 3/4 teaspoon Aleppo pepper (can substitute crushed red pepper flakes), pinch cayenne pepper, 1/2 teaspoon red wine vinegar, 2 cans tuna, salt & black pepper, to taste 2-3 tablespoons homemade mayo
1. 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.
2. With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
3. 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.
*Taken from www.theclothesmakethegirl.com