On my new food journey as a Ketotarian, I wanted to create a pepper free tuna alternative to my Spa Tuna. Fermented Sauerkraut fit the bill perfectly for an added punch of flavor. Serve this anyway you wish but today I created a vegan tuna melt on a grain free English muffin. Serves 1. 

INGREDIENTS:

1 (12oz) can of tuna
JF Simple Mustard Vinaigrette, to taste
2 Tbsp of spicy brown mustard
¼ cup red onion, finely diced
¼ cup sauerkraut
Handful of fresh dill, chopped
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
¼ cup plant-based cheddar cheese (I like Violife)
½ avocado, sliced thinly
1 slice of grain-free bread (I like Mikey’s English Muffins)

PROCESS:

In a large bowl, flake out the canned tuna using the back of a fork. Flake it until it is very fine. Add some JF Simple Mustard Vinaigrette and continue to flake. Add in the spicy brown brown mustard and mix well. Add in the red onion, sauerkraut, and fresh dill. Mix well until evenly combined. Season with JF Spicy Salt and fresh cracked black pepper.

Toast the grain-free English muffin with the plant-based cheddar cheese on the bottom. Remove from the toaster and add the tuna salad. Top with the avocado slices. Drizzle olive oil and season with JF Spicy Salt. Enjoy!