Tuna Salad


Prep Time

5 minutes

Cooking Time

0 minutes

Yields

1 serving

Ingredients

1 can of tuna
1 radish
1 stalk of celery
1/2 pickling cucumber
1 green onion

Paleo Mayo
1/2 cup avocado oil
1 egg
1/4 lemon
1/4 tsp salt

Directions

First, mix the paleo mayo.  Pour 1/2 cup of avocado oil into a widemouth, airtight storage jar. (Mason, Bernardin type...), squeeze 1/4 of a lemon, making sure you don't get the seeds in the oil, add the egg and 1/4 tsp of salt, then blend with a stick blender until it looks mayonnaisy.  It'll be green obviously, it's avocado oil, not that canola oil crap you're used to from the grocery store!  It may also be a bit less creamy than you're used to, but that's ok, you're just going to mix it with the tuna anyway.  Store in the refrigerator in an airtight sealed jar of some sort, it is a raw egg after all!  Use it up within the week.  

Next, if you're using a can of tuna that's packed in water, drain the water.  I give mine to Kreacher, he loves it on his kibble!  If you're using oil packed (please use olive oil, not soya or canola oil packed!), you don't need to drain it.  Put the tuna into a bowl, whatever size bowl you used to use when you used to eat cereal for breakfast.  Then dice the vegetables, cucumber, celery, radish and onion.  Add 2 or 3 tablespoons of the mayo, and mix it all up.

Can be enjoyed for lunch as is, or served over a bed of lettuce for a Big Ass Salad.

Notes

This is so easy for a quick lunch. Make it ahead of time to take to picnics, or family get-togethers when you know there will be very few things there you can eat.  No, it's not rude to take your own food!  It's smart!  Especially if you have celiac or other autoimmune diseases.  There really is no point in "being polite" by eating foods that are basically poison to Your body.  Please do not compromise your health for the sake of propriety.  

Credit

my own cravings