by Jennifer Burns
- 2 cans tuna packed in water, drained
- 1/4 cup mayonnaise
- 1 teaspoon sriracha sauce
- 1 pickle spear, diced
- 1 teaspoon capers, diced
- 6-8 peperoncinis, diced
- 1/2 jalapeno, diced (optional)
- 4-5 iceburg lettuce leaves
- 4 pieces bread, any type
- 4 small flour tortillas
- 12-15 crackers, any kind
- 1 tomato, sliced
- Salt and Pepper, to taste
In a bowl, mix the first 7 ingredients with salt and pepper. *For serving, choose to scoop tuna over lettuce, top with tomato slices or spread onto bread, add tomatoes, cut into quarters or roll in flour tortillas with tomatoes, cut in half or alone with crackers.
