Ingredients :
- 2 large carrots
- 10 ounces canned tuna packed in spring water drained
- 1/2 cup black ripened olives
- 1/2 tsp dill weed
- 1/2 tsp paprika
- to taste celery salt
- 1 tablespoons pickled jalapeño pepper cubes
- 1/3 cup mayonnaise
- 1 1/2 teaspoon fresh ground black pepper
Method :
- Shred the carrots into long noodle like slivers I used a special shredding utinecil
- Form into a nest tne carrots remain raw
- Mix the drained tuna with the mayonnaise, jalapeños, and dill weed.
- Slice up all but 6 of the olives and add to the salad. Add olives around the outer edge of the nest.
- Add tuna salad to the center.
- Top the salad with paprika and coarsely grind the pepper around and atop the nest and salad sprinkle with celery salt. Serve hope you enjoy!
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