Welcome to Wild Al's Food Truck!

Take Me Back to "In the Kitchen" Recipe Page

• 1 - 6 oz can of good tuna packed in water, drained
• 3 to 4 T of real mayonnaise (depending on how "dry" you like it)
• 1/2 tsp of Wild Al's Island Rub (more to taste)
• 1/8 tsp minced garlic
• 1 T minced red or white onion
• 1 1/2 to 2 T finely chopped celery

 Mix all ingredients and enjoy on crackers, pita chips or bread, or even toast (sourdough's great!)

• ½ tsp toasted sesame seeds
• ½ of a head of cabbage
• 1 small green bell pepper
• 9 baby carrots

      Dressing:   

• ¼ c canola oil
• 1/8 c Wild Al’s Maple Teriyaki Sauce
• 4 tsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp celery seed
• 1 3/4 tsp sugar                                                        

1. In a small, dry non-stick skillet heated on medium heat, toast sesame seeds for about 5 minutes, stirring occasionally.  Remove from heat.
2. Place cabbage, bell pepper, and carrots in food processor and shred to your desired liking. Transfer to storage or serving bowl.
   
3. Pour oil in a small mixing bowl.  Whisk in the teriyaki sauce.  It's important to whisk the two together this way or they won't mix at all.  Add the remainder of the  dressing ingredients, stirring well.
4. Pour dressing over slaw and mix well.  Place in refrigerator for at least 30 minutes before serving.

Serving Suggestion:  Serve on Sesame Teriyaki Burger

Take Me Back to "In the Kitchen" Recipe Page