2 5-ounce cans or 2 packets Safe Catch Albacore tuna
¼ cup mayonnaise
1/8 cup capers
1/8 cup sweet pickles or cornichons, diced
3 tablespoons pickle juice
Mix together well, add a few pinches of sea salt and set aside.
4 cups sun ower sprouts for salad base
¾ cup shaved fennel
½ cup shelled English peas
2 hard-boiled eggs, sliced
2 ounces feta cheese
4 small Mandarin oranges or 2 large oranges, peeled and sliced
1 cup microgreens—arugula and scallions would be ideal but any variety will work
¼ cup almonds, sliced
½ cup olive oil
½ cup coconut aminos (I like Bragg’s)
Juice from 4 Meyer lemons
Using two plates, assemble in the following order. On each plate, place 2 cups of sunflower sprouts , ½ of the feta, sprinkle ½ the fennel, ½ the peas, ½ the citrus and 1 egg.
Put ½ of the tuna mixture in the middle of each plate. Top with microgreens and diced almonds. Pour dressing on the salad, avoiding the tuna mixture. Sprinkle with sea salt and fresh pepper. Serves 2.