Sunday, March 25, 2012

Tuna Salad (GAPS-legal : paleo : primal)

This tuna salad recipe is very simple to make and so delicious.  The addition of grated carrots and scallions takes this tuna salad beyond the usual plain tuna salad. It tastes great served on a bed of greens or as a tuna sandwich (I'll be posting my grain-free sandwich bread recipe soon!).

Tuna Salad
Serves 4-6
  • Two 6-oz cans of albacore tuna, drained (Crown Prince brand is BPA-free)
  • 1 medium carrot, peeled and grated
  • 1 Tb minced green onion, green part only
  • generous squeeze of lemon juice, about 1/2 Tb
  • 1/2 cup plus 2 Tb mayo, preferably homemade (or bump this up to 3/4 cup of mayo if the tuna will be served on bread)
  • 1 medium dill pickle, chopped (we love Bubbie's fermented pickles)
  • salt and pepper
  1. Put the tuna in a medium bowl and flake it with a fork.
  2. Add all remaining ingredients and stir to combine.  Don't be shy with the salt!
  3. Serve on a bed of greens dressed with lemon juice/olive oil/salt and pepper.  Or serve it on bread as a sandwich. I like to put a little mayo directly on the bread as well.

1 comment :

kitblu said...

My usual tuna salad uses thick yoghurt (and sometimes relish, especially corn relish) instead of mayo, minced onion and jalapeno and capers (if no relish). I like your idea of adding grated carrot and the lemon juice. I intend to try it, maybe even today.