Oregon Albacore Tuna Salad with Seaweed

Darren Yondorf, Founder of The Minnow, created a delicious tuna salad sandwich as part of the catering order for the Winter Waters Blue Foods Forum. We love that he uses sustainable, local products AND seaweed in this recipe.

Ingredients:

• 16 oz sustainably caught Albacore Tuna (find Oregon-caught canned tuna here)

• 1 cup mayonnaise (we like Duke's)

• 1/2 cup fresh dulse (from Oregon Seaweed), cleaned and roughly chopped

• 1/2 cup Mama Lil's Mildly Spicy Peppers in Oil, finely diced

• 1/2 cup organic celery, finely diced

• 1/4 cup organic red onion, finely diced

• 1 clove organic garlic, finely diced

• 1/2 teaspoon organic lemon juice

• 1/2 teaspoon sea salt (we recommend Jacobsen Pure Kosher Salt from Netarts Bay, OR)

• 1/4 teaspoon ground black pepper (or a couple of cracks of fresh ground black pepper)

Instructions:

1. Add all the ingredients to a medium bowl and mix thoroughly, and that's it! Add more salt, pepper, and mayo to taste. 

2. Tuna salad can be used in many ways. Here are some of our favorites, below.

Uses for Tuna Salad

Tuna Salad Sando:

1. Toast up your favorite sliced sandwich bread (we LOVE Balong's Shokupan)

2. Add 3/4 cup of your tuna salad

3. Enjoy!

Tuna Melt:

1. Toast up a slice of hearty sourdough

2. Add 3/4 cup of tuna salad to the top

3. Add 1/4 cup of shredded sharp cheddar on top of the tuna

4. Toast again for 3-4 minutes

5. YUM!

Tuna Salad Salad:

1. Mix up your favorite blend of seasonal lettuces, cabbage, and other shredded veggies

2. Toss in a light vinaigrette

3. Add 3/4 cup of tuna salad

4. Delish!