Tuna Salad Recipe

Combine the ingredients well. Season with fresh lemon juice, salt and pepper to your liking. This is when you sneak a bite. If you’re feeling sassy, add a dash of hot sauce or cayenne pepper for some heat.

Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? (The correct answer is: When they taste this good, yes, you do.) Then chill for at least an hour and enjoy.

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Tuna Salad Recipe

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• Author: Dr. Josh Axe
• Total Time: 5 min
• Yield: 2 1x
• Diet: Gluten Free

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Description

Our take on classic tuna salad that’s easy to prepare. The tuna taste shines through the other complementary — and equally delicious — ingredients.

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Ingredients

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• one 5-ounce can tuna in water, drained and flaked
• ¼ cup coconut oil mayonnaise (or Paleo mayonnaise)
• 1 rib celery, finely chopped
• 2 tablespoons minced onion
• 1 tablespoon Dijon mustard
• 1–2 tablespoons unsweetened dried cranberries
• fresh lemon juice, to taste
• sea salt and pepper, to taste

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Instructions

1. In a bowl, combine tuna, coconut oil mayonnaise, celery, onion, mustard and cranberries.
2. Season with lemon juice, salt and pepper to taste. Mix until well combined.
3. Optional: Chill for at least one hour before serving.

• Prep Time: 5 min
• Category: Main dishes
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (202 g)
• Calories: 233
• Sugar: 7 g
• Sodium: 395 mg (26% DV)
• Fat: 12.2 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.2 g
• Trans Fat: 0.05 g
• Carbohydrates: 11.7 g
• Fiber: 2.1 g
• Protein: 19.4 g
• Cholesterol: 30 mg