Tuna Salad

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We put Cherry Pistache in the tuna salad and our team lost their minds. Dried cherries, crema mexicana, and a quick-pickled red onion. Bright, bold, and the one you're going to come back to midway through your work day.

Ingredients:

• can of tuna, 5 oz

• 1/4 of a medium-sized red onion, minced

• 3 tbspns crema Mexicana (or mayonnaise)

• juice of a small lemon

• lemon zest of a small lemon

• 2 tbspns of olive oil

• 1 tbspn ACV

• 2 tbspn of Cherry Pistache salsa macha

• 1tspn of dried thyme

• 1 tbspn of dried cherries

• sea salt and pepper to taste

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Instructions

1. Quick pickling of red onions: in a small bowl, combine red onion, 1 tbsp olive oil, ACV, and a pinch of salt. Let sit 5 minutes to soften and mellow.

2. In a separate bowl, combine lemon zest, thyme, remaining olive oil, crema mexicana, dried cherries, and Cherry Pistache salsa macha. Mix well.

3. Add tuna and softened red onion to the bowl and fold to combine. Season with sea salt, pepper, and lemon juice to taste.