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!
- 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.
Oh Lexie sorry about the broiler!
Your recipe looks so great: kraut, tuna, mayo, yumm.
Do you make your own sweet relish?
This looks interesting… will have to try this weekend 🙂
yum this looks totally delicious, glad im not the only sauerkraut fan out there. love it!
Love this idea. I can sneak it into tuna salad for my husband who can’t stand sauerkraut.
Poha, sweet relish is something we eat so little of (I am the the only one in the house that really likes it), so I buy it. I bet minced bread and butter pickles (easy to make) would be just as tasty. 🙂
Tess, I hope you liked it 🙂 and …
Thalia, Kraut Sisters unite!
xo to all, Lexie
I now have a new favorite lunch! Yummm. I loved it with my homemade aioli . Thanks for the great idea!
Phew! Glad you liked it! Thanks for the feedback Litebite 🙂 I just bought another jar of Bubbies for you know what. xoLexie
I just tried substituting a can of Wild Caught Sardines for the tuna and added a dab of horseradish — It was very tasty! Who knew what a great combination sauerkraut and tuna (or sardines 🙂 would be? I just left it in the bowl, added a few quarters of drop dead ripe tomato — no bread necessary! Thanks again 🙂
Litebite, thank you for the sardine tip. We've been making sardines our sunday evening meal, but sometimes the sardines alone are just too intense for me. So great idea to combine with tuna. I love Wild Caught brand, too.
I was amused by you saying you come up with this fabulous idea and then think, "I better google it"… I also have done that… One day I was making pizza for lunch and this bright idea came to me to serve it with sauerkraut on top… Alas, I was certainly not the first… I can’t wait to try the tuna/sauerkraut salad… Today, I only have canned salmon so I am going to use it… Thanks for sharing…
There are a number of tuna and kraut recipes online,but yous sounds the best. Thanks for sharing it. I will also try the sardines.
You are brave with the sardines. Thank you for your kind words!! 🙂
Sardines are a superior sub for tuna
YES! And loaded with good stuff 🙂
Works great with Fukujinzuke in place of sweet relish as well 🇯🇵
I also came up with the idea independently and found out the same. What an awesome mix of flavours!
I did my salad with rice, tuna, corn, diced tomato, diced red onion, sauerkraut, mayonnaise, coriander and basil. I rate it a 10.
I think the mixture sauerkraut and fish really hits a nail.