The other day, I received an email from Safe Catch, a canned tuna company that uses higher-than-industry-standards for mercury testing (they test every single fish!) and buys only from sea captains using sustainable fishing methods. In the email, a recipe mentioned using sauerkraut in tuna salad. Hmmm. It got me thinking. I like sauerkraut, and I had some in my fridge, and some canned tuna in the pantry (not Safe Catch, as this email was the first I’d heard of them, but after reading up on their company, I decided to grab a couple cans last time I was at Wegmans). And I try to eat something fermented every day (probiotics, man!), so why not?
Here’s my spin on the tuna-sauerkraut recipe:
1 can tuna (approx 6 oz)
1/3 C sauerkraut
1 small apple, chopped
1 tsp caraway seeds
dressing: 2 T homemade mayo, 1 T dijion mustard, a dash of apple cider vinegar
1 T toasted pistachios
Mix mayo, djion and vinegar; add a pinch of salt. Drain tuna and mix all ingredients together, stir with dressing. Serve over greens and top with pistachios, or with really good rye bread.