I haven’t made this in a bit but was thinking about it coming home from work…
It’s your regular tuna filets marinated in picked juice before cooking.
After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.
Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.
Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.
Mix it up and let it rest for like 30 minutes or more so everything marries well.
I served on a salad with some cucs, tomatoes and micro greens.
Shared first on What’s for Dinner Sunday: