This Whole30 paleo tuna salad is creamy, full of delicious vegetables and the perfect Whole30 lunch. It'll also make a great on-the-go option if you need something quick and easy. Be sure to stuff this tuna salad into some avocado halves or even eat it by its lonesome: it's that good!
5-6 tablespoons Homemade Paleo Mayonnaise (depending on preference, see notes)
1 Medjool date (pitted)
1 tablespoon Nature's Intent apple cider vinegar
1 1/2 cups red bell peppers (finely diced)
1 1/2 cups broccoli florets (steamed)
3/4 cup red onion (finely diced)
1 teaspoon garlic powder
kosher salt (to taste)
black pepper (to taste)
Categories
Appetizer
Main Course
Salad
Cuisine
American
Steps
In a small bowl, add the Medjool date with enough hot water to cover it. Let it sit for 20 minutes and drain the water. Remove the pit from the date and place into a food processor or high-speed blender pitcher.
Add the mayonnaise and apple cider vinegar. Blend on high until smooth and creamy. Set aside.
Drain water from the cans of tuna and scoop into a large mixing bowl.
Add in vegetables and mix thoroughly. Stir in the seasonings. Taste for additional mayo / salt and pepper and stir again.
Serve inside halved avocados or eat it on its own. It's that good!
Nutitrion
Serving Size: 1 serving
Calories: 327 kcal
Carbohydrates: 9 g
Protein: 34 g
Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 50 mg
Sodium: 647 mg
Sugar: 5 g
Unsaturated Fat: 2 g
Reviews
Tina on 2020-09-11 (5 stars): Tried this tuna salad for dinner last night. Was easy to make and man o man, it was delicious! I like tuna salad and it is kinda a staple at my house but this was way better than any I've had.
From the ingredients, I was kinda iffy but after making it (minus the date-which I didn't see any point in) this is now MY tuna recipe!
Thanks.
Katie on 2020-05-10 (5 stars): Just made this and it's amazing! The mayo date mixture makes it special.
