Ketogenic Sriracha Tuna Fish Salad Volcano Recipe
A little tuna salad is a good idea with Sriracha. It was a crowd pleaser at /r/ketorecipes. My spicy guacamole tuna sandwich didn’t get the attention it deserved. Some bloggers might have given up after a recipe failure, but not me! Nope. To make a triumphant comeback, I returned to the ketogenic drawing boards. Tuna salad may not be as delicious as keto-friendly recipes such as PB bread and ketogenic chocolate mug cakes, but it is still very tasty. But KetoFlu.com doesn’t do sexy recipes. It offers lazy, all-American low carb foods that taste like heaven. This also has Sriracha! The Sriracha Tuna Fish Salad Volcano is a feast for the eyes. This is a delicious Sriracha hot-sauce-drenched tuna fish mound. This recipe is not for you if you don’t like it.
Ingredients for Sriracha Tuna Salsa Volcano
Ingredients
1 cup (2 cans). – Solid White Albacore tuna in water Cal: 244, Fat: 4g Prot : 52g Net Carbs. 0),4 Tbsp – Sriracha Hot Chili Sauce Huy Fong Cal Cal: 15, Fat 44g Prot : 0.0g Net Carbs. 0),3 teaspoons – Cayenne Pepper Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal Cal: 2, Prot 0g
Step-By–Step Directions
Cut the celery stalks into bite-sized pieces. Open tuna cans. Drain the water. Mix the tuna in a bowl. Add 4 tablespoons of mayonnaise to the tuna bowl. You can add additional spices as needed. Use the spoon to make a hole in the middle of the tuna mound. Add 3+ teaspoons Sriracha to fill the hole. Optional: Cool in the refrigerator for about 10-15 minutes. Enjoy! Use the buttons below to share it on Pinterest, Facebook and Twitter. Remember to use the #Keto hashtag
Obligatory Instagram picture
