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Sweet and savory tuna salad, with a nutty crunch!
This tuna salad has been on repeat for lunch over at my house. I love eating it with carrot chips and sliced cucumber, or on a huge bed of chopped romaine. My 8 yo just eats it by the spoonful and has to keep all the veggies by themselves. And you can put this in between slices of whole wheat bread, or rolled up into a wrap if you’re eating grains. So. Many. Options.
I wrote this as a “recipe” but measurements don’t have to be exact. And yes it is Paleo, and Whole30 compliant, as long as you check the ingredients of the tuna, mayo and dried cherries. I also like this recipe because if you’re tracking macros, this is really easy to tweak measurements to meet your specific macro needs.
If you’re looking for a Whole30 compliant mayo, here’s one to buy, and here’s my own recipe. I like to combine the tuna and mayo before adding everything else. Basically this way the mayo doesn’t get absorbed by all the other ingredients and keeps the tuna really nice. I find I can add less mayo this way and still get the same flavor. Find the recipe below, or Pin for later!
- 1 can tuna fish
- 2 Tbps Mayo
- ¼ C dried cherries, or raisins (no sugar added)
- ¼ C pecans, chopped
- ⅛ yellow onion, finely chopped
- 2 stalks celery, finely chopped
- garlic powder
- vegetables to serve with, such as cucumber, carrots, sweet pepper, jicama and/or lettuce
- Drain liquid from canned tuna. Combine tuna and mayo in a small bowl.
- Stir in remaining ingredients. Add garlic powder, salt and pepper to taste.
- Serve with sliced vegetables.