This is the step-by-step of my spa tuna with the modifications to suit an anti-inflammatory lifestyle. The key here is taking the time to flake the tuna very very finely. Serves 1 with leftovers.
INGREDIENTS:
2 cans low-sodium tuna (I like Wild Planet or Tonnino)
1 Tbsp spicy brown mustard (I like Primal Kitchen)
3 Tbsp JF Simple Mustard Vinaigrette
JF Spicy Salt
Fresh cracked black pepper
PROCESS:
Drain the tuna and in a large bowl flake it into tiny bits with the back of a fork or a fine potato masher. Add the spicy brown mustard and JF Simple Mustard Vinaigrette, combining it well with the flaked tuna. Season with JF Spicy Salt and fresh cracked black pepper, continuing to incorporate all ingredients with the back of a fork.
Top to your liking and serve on nori wraps, in grain-tree tortillas, over a salad, or enjoy by itself.