Olive Oil Tuna Salad

The key to this recipe is the quality of the olive oil, given recent controversy surrounding the fraudulent trade of the product. Make sure you buy from a traceable source which is stored in a glass bottle. I’d been planning on sharing my tried and true tuna salad sandwich recipe, but came across an article on how Matthew McConaughey has a Sunday ritual of making himself a Tuna salad, and it is a zany one. Far less complex than his, this recipe is essentially my original sandwich mix, olive oil and all, but adds in inspired sautéed corn and avocado, and uses a fork instead of bread.

INGREDIENTS 

• 2 cans flaked tuna
• 3 tbsp. olive oil
• 1 c. frozen corn
• 1 c chopped avocado
• 2 tbsp. finely chopped onion
• 3 tbsp. chopped pickle
• 1 tsp. chopped jalapeño
• 1 tbsp. Dijon mustard
• 1/2 tsp. black pepper
• sea salt to taste
• 5 dashes of cayenne pepper
• coconut oil for sautéing corn
• salad greens

 INSTRUCTIONS

1. Sauté the corn in a pan, adding sea salt and black pepper to taste. If you are using frozen diced avocado, add this in as well.
2. If you are using fresh avocado add it in to the pan after the corn is cooked, just enough to heat it.
3. Mix all other ingredients in a large bowl then add in the warmed corn and avocado.
4. If you want to try and eat it all yourself, add the greens directly into the mixing bowl.
5. Otherwise, this easily serves two; in that case, place some greens into two bowls and divvy the tuna salad on top.