I made myself a super quick tuna salad for lunch the other day…
And when paired with a baked sweet potato (I used a white one) and some green salad leaves, it made a very tasty, very filling and quite economical lunch.
This recipe serves 2, so I saved half of it in the fridge for the next day.
It is both Paleo and AIP, and contains no eggs or mayonnaise, and because of this, it is lighter in texture and fresher in taste than a lot of tuna salads.
AIP Tuna Salad
- 1 can of tuna in water (BPA free)
- 1 lacto-fermented cucumber pickle – finely diced (if bought, read the ingredients to ensure that they do not contain nightshade spices)
- ½ cup coconut milk yogurt (if bought, read the ingredients to ensure that it does not contain any gums such as carageenan or guar gum)
- 1 stick celery – finely diced
- 1 green onions – finely chopped
- 2 TBSP capers – drained and coarsely chopped
- 2 TBSP finely chopped flat-leaf parsley
- sea salt or pink Himalayan salt to taste
Drain the water from the tuna and put it in a bowl.
Finely dice the pickle, celery and onion. Chop the parsley and capers.
Add all the ingredients to the bowl, and mix together gently. Season to taste with salt.
This salad can be stored in the fridge for up to 48 hours.
Serve on baked sweet potatoes, with AIP-crackers, in an AIP-wrap or with celery sticks…. or you could just eat it out of the bowl with a spoon!
Shared at the Paleo AIP Recipe Roundup #66