Recipe: Alsapotamian Tuna Salad


1 can good quality tuna
1 Tbsp. finely minced onion
1 Tbsp. finely minced red bell pepper
1 small carrot, peeled and minced
10 baby spinach leaves, rolled and sliced thin
1 tsp. finely chopped pickled jalapeno
1 tsp. prepared mustard
juice of 1/4 lime
mayonnaise to taste


Drain tuna well and break into flakes. Add vegetables, mustard and lime juice and mix well. Add mayo to taste – we usually use just enough to bind the salad. This makes an absolutely delicious open-faced sandwich on good toast. It’s also a nice lunch-box item, served with whole grain crackers.