Food on the paddle – tuna taco salad

On remote windswept wild beaches, this lunch requires no ceremony, is full of energy and is simply handy in tacos.

With the complexities of a folding kayak to captain and supper to catch – a lunch this simple’s gold dust.

And, if it’s ceremony you want, this simple recipe is fun to make the night before, or the morning of, under the tarp and in the windbreak of the kayak, admiring the ocean in front.

The following recipe feeds 4 people.

Ingredients

– tacos
– 8 oz tuna (in olive oil)
– ½ cup mayonnaise
– ½ cup celery, diced
– Three spring onions, diced
– Fresh parsley
– ½ tsp fresh wild thyme
– 1 tbsp lemon juice
– 1 pinch paprika
– 1 pinch cumin

Method

— Mix ingredients, fill tacos

Serve

— Eat, carry on paddling

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