I can’t tell you how many times this has happened:
I’ve come up with something so brilliant, so original, so different.
I set it all pretty on a plate.
I photograph it.
I sit down to write a post—but first I Google it just to be sure my idea is SO brilliant, so original, so different. And it’s not. Someone has already gone there and done it! I tell ya, it happens all the time.
So long story short, this recipe (as it turns out) is not the first of its kind (sigh). It’s not even a recipe really, just a new way we’ve been enjoying tuna while trying to finish off the humongous jar of sauerkraut residing in our fridge.
We’ve been eating more sauerkraut because it’s a very easy probiotic-loaded condiment to hide in food. I use a little in some of my smoothies—the ones that are tart enough to mask the bold flavor and pungency of the kraut. Tuna salad is another dish I’ve been sneaking it into.
For the benefits of the live cultures (aka probiotics) in your sauerkraut, you’ll want to pick up a brand that’s kept in the refrigerated section and says that it “contains live cultures.” Or better yet, make your own. It’s not rocket science and it’s actually kinda-sorta rewarding! Google it and you will see that you aren’t the first to entertain the idea of making sauerkraut. Ha!
Sauerkraut Tuna Salad
1 small can tuna
1/2 cup minced live-culture sauerkraut
2 teaspoons sweet pickle relish
1-2 tablespoons mayonnaise (choose vegan if you can’t do eggs)
Mix it all up! Serve on gluten-free bread or on a bed of lettuce.