LIFE CHANGING PALEO TUNA SALAD (or chicken or chickpea salad)

Life Changing Paleo Tuna Salad served with romaine lettuce (for lettuce tacos), tomatoes, grain-free crisp bread and crackers.

Life changing?!? Well, when you are effectively a single (and overwhelmed) mom of 3 kids home all day, any meal that results in a barrage of compliments instead of complaints IS life changing! (Note of explanation: I am posting this recipe during the COVID-19 pandemic. My husband is a heart doctor on the hospital front lines and he is isolating from us to be safe. So easy, kid-friendly meals are ESSENTIAL!)

This tasty protein-packed dish comes together in a matter of minutes, is both modifiable & versatile, and uses those tins of tuna (or sardines or mackerel or chickpeas) that we all have kicking around! The base recipe is super simple. I have used a paleo & keto-friendly avocado mayonnaise, but it will also work with Greek yogurt, cottage cheese, or mashed avocado. Once you’ve got the base, you can go with as many of the optional add-ins as you like.

And get creative with how you eat it! Tuna salad is great for more than just sandwiches. Try it in wraps, quesadillas, or lettuce tacos; on top of greens, crackers, sweet potato toast, or baked potatoes; or stuffed inside half an avocado or bell pepper…

Life Changing Paleo Tuna Salad served on a low-carb cracker with mixed greens and fresh parsley.

Ingredients for 4 to 6 servings:

Base ingredients for Paleo Tuna Salad.

• 2 cans of tuna, drained (see note below*)

• 4 to 5 Tbsp vegan or traditional avocado mayonnaise, adjusted to desired consistency (see note below*)

• 2 tsp lemon juice

• 1-2 tsp Dijon mustard, adjusted to taste

• 1/2 tsp salt, adjusted to taste

• 1/4 tsp pepper, adjusted to taste

Optional add-ins (all used here):

• 1/4 cup diced celery

• 1/4 cup diced red pepper

• 2 Tbsp minced shallot or onion

• 2 Tbsp minced dill pickle (or try capers or diced olives)

• 2 Tbsp diced fresh parsley (here) or fresh herbs of choice

• hot sauce, cumin, cayenne, paprika, or other spices, adjusted to taste

*Notes: This recipe can also be made with a combination of canned tuna and sardines or mackerel or diced cooked chicken, or a 15 oz can of chickpeas for a vegan option. Rinse, drain, and mash the chickpeas and adjust the mayonnaise to desired consistency. If you are not a fan of mayo, you can substitute plain Greek yogurt , cottage cheese, or mashed avocado plus a drizzle of olive oil as needed.

Ingredients including optional add-ins.

Directions:

1. Put tuna in a bowl and break apart with a fork.

2. Add the rest of the ingredients and mix well.

3. Adjust mayonnaise, lemon, mustard, seasoning, and add-ins to taste.

Life Changing Paleo Tuna Salad can be stored in an airtight container in the fridge for 3 to 5 days.

This is a Chicken Salad version made with diced cooked chicken in place of tuna. Here it is served on paleo & keto-friendly toast and topped with Eaton Hemp hemp seeds and broccoli microgreens.

Life Changing Paleo Tuna Salad served with romaine lettuce (for lettuce tacos), tomatoes, grain-free crisp bread and crackers.

Life Changing Paleo Tuna Salad (without herbs and using yellow bell pepper) served on a homemade keto protein roll with fresh arugula.