What a great lunch idea — Paleo Tuna Salad. This recipe is really good and I’ve made it twice already in the past week with a little variation.
The ingredients are easy to find at your local grocery store. Make sure you have the paleo mayonnaise made ahead of time so that you can keep things moving as it’s so so simple to put this together.
Are you concerned about the cayenne pepper? Don’t be. I don’t like spicy foods and the amount of cayenne pepper in this recipe gives it a nice hint of spice but it is not overpowering at all.
Ingredients
- 2 cans tuna, drained (or you could use 10 oz cooked tuna)
- 1 Celery Stalk, diced
- 1Â Shallot, diced
- 1Â Garlic clove, minced
- 3Â Tablespoons Paleo Mayo
- 6Â Tablespoons Dill Pickle Relish
- 1/2 Teaspoon Lemon Juice
- 1Â Tablespoon Stoneground Mustard, or more if you like a strong mustard taste
- 1 Teaspoon Dill
- 1/2 Teaspoon Parsley, chopped
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Cayenne Pepper
- Sea Salt and Pepper (to taste)
Directions
- Put all ingredients in a large bowl and combine everything.Â
Whala! See how simple that is?
Now, for the variations …
The first time I made this recipe, I used 2 cans of tuna in water.
The second time I made the following adjustments:
- One can of tuna in water and one can in olive oil, drained
- 2 tablespoons paleo mayonnaise
- 4 teaspoons dill pickle relish
- No lemon juice
- 2 tablespoons mustard
I liked this better the second time around but you can play with it and see what you think.
