Spicy Tuna Stacks
Yield: Serves 2.
¼ cup Mayonnaise (preferably mayo made with avocado oil)
1 tsp Hot sauce (chef’s choice)
6 ounces of canned tuna in water
¼ tsp fine sea salt
Pinch of Black pepper
1 tsp lime or lemon juice
¼ cup of purple cabbage
¼ cup diced cucumbers
Black sesame seeds, optional for garnish
In a medium bowl, combine the mayonnaise and hot sauce. Place 2 Tablespoons of the mixture in a small resealable bag (for drizzling at the end).
Gently fold the tuna, salt, and pepper into the rest of the spicy mayo. Taste for seasoning and add more salt and pepper, if desired.