TrulyWell Best Ever Tuna Salad

I have always been such a fan of tuna salad! There are sooo many ways to enjoy it! Straight out of the bowl with a fork, in a sandwich (or open-faced sandwich), as a tuna melt, on a salad, lettuce wrapped, lettuce cups, or on crackers! The ways to enjoy it are truly endless!

I finally perfected how to make the most perfect tuna salad! It’s delicious, perfectly crunchy, filling, and easy to make and made with clean ingredients. This tuna salad is dairy-free, gluten-free and grain-free! I love making a big batch for lunch on a Monday and then storing leftovers in the fridge to enjoy over the next day or two.

Yields: 2 servings

Time: 10 min.

INGREDIENTS

• 2 5 oz cans Safe Catch (SkipJack Tuna) as it has virtually no mercury. Safe Catch Yellowtail works too, depending on your preference.

• ¼ cup sliced olives , (green, Kalamata, or my favorite variety, Castelvetrano)

• ¼ cup roasted red peppers drained and chopped or any color bell pepper, chopped

• ¼ cup finely chopped red onion

• ¼ cup English cucumber , seeded and chopped (keep the peel on, great source of chlorophyll)

• 2 tablespoons capers, drained

• 3 tablespoons fresh dill*, roughly chopped. *If you don’t like dill, use basil instead.

• 3 tablespoons fresh parsley, roughly chopped

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 2 tablespoons Primal Kitchen Mayonnaise (optional, but this makes the tuna salad feel like one you’d want to put in a sandwich-delish!!)

• ¼ teaspoon kosher salt

• 1-2 cloves garlic, minced

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

PREPARATION

Add all of the ingredients to a medium-sized bowl and toss to combine. Taste, and season with more salt and pepper if needed. Serve on toast, pita bread, Mary’s Gone Crackers, over lettuces, or in lettuce cups. Buon appetito!