2 tins of chunk albacore white tuna
½ avocado (smashed)
1 handful of wild arugula
1 tsp. of shallots (finely minced)
Smoked paprika (pinch)
Garlic powder (pinch)
1 tbsp. of mayonnaise
1 tbsp. of spicy Dijon mustard
1 tsp. fresh Meyer lemon juice
i tsp. of olive oil
Rice wine vinegar
Kosher salt & fresh ground black pepper to taste
The How To…
Combine tuna, mayo, spices, avocado, shallots, and lemon juice in a bowl. Mix together until fully incorporated. Season with salt and pepper to taste.
In a small bowl, gently toss arugula, olive oil, rice wine vinegar, and salt.
Slice and toast biscuit until warmed through. Plate up and dig in.