This is a refreshing and light lunch or dinner when served with crusty bread. When served without, it’s even keto compliant.
gluten-free, pescatarian
Dilled Spicy Tuna Salad
1 can chili tuna, drained
3 small stalks celery, diced
1/2 small red onion, diced
1.5 small Persian cucumbers, diced
Juice 1/2 lemon
2-3 Tbsp fresh dill minced
Just enough Kewpie may to bind together
Togarishi seasoning to taste
Flake Salt
Fresh cracked black pepper
Crusty bread (I had a nice lemon thyme rye)
Combine all ingredients but the bread and mix to incorporate. Serve with the bread – or without. It’s great either way.
Serves 2 for lunch
Gastography 