Sweet and Spicy Tuna Salad

• •
  10 oz Canned Tuna
• •
  1 Carrots(61g)
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  2 Green Onion (Scallion)(30g)
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  2 tsp Brown sugar
• •
  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1.5 tsp Vinegar, Apple Cider
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  0.3 tsp Cayenne Pepper, Ground
• •
  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  0.3 tsp 1/4 tsp salt ($0.02)
• •
  freshly cracked pepper ($0.03)

Instructions

1. 1Drain the tuna thoroughly over a fine-mesh strainer, pressing gently with a fork to remove excess water, then transfer to a large mixing bowl.
2. 2Shred the carrots using a box grater or food processor fitted with the shredding blade, then thinly slice the green onions on a slight bias, keeping white and green parts separate.
3. 3Add the shredded carrots, white parts of the green onions, brown sugar, olive oil, apple cider vinegar, cayenne pepper, garlic powder, and smoked paprika to the bowl with the tuna.
4. 4Stir vigorously for 1–2 minutes until all ingredients are evenly distributed and the brown sugar begins to dissolve into the dressing.
5. 5Let the mixture sit at room temperature for 5 minutes to allow flavors to meld, then taste and adjust seasoning with salt and freshly cracked pepper as needed.
6. 6Divide the sweet and spicy tuna salad evenly into 2 airtight containers while still at room temperature, then top each portion with the reserved green onion slices.
7. 7Seal containers and refrigerate for up to 3 days, or serve immediately if eating fresh.