I did something seriously stupid making a cole slow to put on ahi tacos. Salted up the cabbage and red onion in the colander while I made the dressing. Then...guess what? Didn't rinse the goddamned salt off before adding and mixing in all the dressing.
And I also added a modest amount of salt to coat the tuna filet :(
Dinner is in an hour. Am I screwed? The slaw dressing already has both mayo and sour cream, plus lime juice. I realized my buffoonery after tasting it. The salt level is what I would term quite high but potentially salvageable.
I have a fresh pineapple, can that be helpful?
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