Whole30 Tuna Salad Recipe
Summer is a great time for salads. Lettuce salads, potato salads, chicken salads, and tuna salads. They’re easy to make, can be versatile with what you put into them, and can be eaten alone, on sandwiches, on crackers, on lettuce wraps, or a bunch of other ways.
We are currently doing a Whole30 program as a re-set to get back into the kitchen, and cook more, and tuna salad is one of our go-to recipes for lunch because it’s super easy, and tastes great- not to mention it’s a great way to get protein in your meal!
You could easily swap out the tuna for shredded chicken, and could add a variety of other spices that you prefer. This is our recipe, and we prefer to eat it over salad or with plantain chips (or sweet potato/kettle chips).
- 4 cans of soy-free tuna — like Wild Planet
- 1/2 cup of homemade mayo — we use this recipe
- 1/4 cup of raisins (no added sugar)
- 1/4 cup of cashews
- 2 teaspoons dill
- 1 teaspoon salt
- 1 teaspoon pepper
- Drain the tuna, and add it to a large glass bowl. Make your mayo if you haven’t already. We like this easy recipe, and use an immersion blender–it comes together in about 5 seconds (not exaggerating). Add the mayo, and the rest of the ingredients to the glass bowl. Mix well, and add more seasonings (and cashews/raisins) if you prefer.
This recipe is Whole30 compliant, is dairy-free, gluten-free, soy-free, and can be made nut-free if you don’t add the cashews. Enjoy!