The Ultimate Triple Tuna Egg Potato Salad Recipes

THE ULTIMATE TRIPLE TUNA EGG POTATO SALAD

The Ultimate Triple Tuna Egg Potato Salad image

Paleo, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Soy-Free, Nightshade-Free, Pescetarian

Provided by Hannah

Number Of Ingredients 13

Ingredients

4 large pasture-raised organic eggs
1 pound of small red potatoes, peeled and cubed
2 TB avocado oil
1 tsp fine sea salt
1/2 tsp ground black pepper
1 tsp ground garlic powder
2 5-ounce cans of wild albacore tuna, drained
1/4 cup of diced celery
1/4 cup of sliced green onions
3/4 cup of Paleo-friendly mayo*
1 tsp of fine sea salt
1 tsp of ground black pepper
1/2 tsp of fresh or dried dill

Steps:

Place eggs in a pot and cover with cold water. Bring water to a boil. Once boiling, turn the heat off and cover the pot with a lid. Let the eggs sit for 12 minutes. Remove from the pot and place in an ice bath for at least 5 minutes. Peel, slice, and store in the fridge.
While the eggs are cooking, preheat oven to 400 degrees F. Mix cubed potatoes, avocado oil, salt, pepper, and garlic powder. Place on a parchment paper-lined baking sheet. Roast for approximately 25 minutes, or until golden brown (stir at least once while roasting). Let cool.
Combine eggs, potatoes, tuna, celery, onions, mayo, and spices in a large bowl. Stir until well-combined.
Serve in a grain-free tortilla, on Paleo bread, or with veggies and plantain chips.

Nutrition Facts : Servingsize 4 serving

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )

Potato, Tuna & Egg Salad (21 Day Wonder Diet : Day 2 ) image

This is Day 2: Lunch, on the 21 Day Wonder Diet. You can make this salad the night before, and store it in the fridge. If you cook the potatoes in the microwave, be sure to prick them all over with a fork. This lunch is to be followed by an afternoon snack of 200g rockmelon (canteloupe).

Provided by Sara 76

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

240 g baby new potatoes, about 6
100 g green beans, trimmed & halved crossways
2 tablespoons skim-milk natural yogurt
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
185 g tuna in water, drained and flaked
3 green onions, sliced finely
1 tablespoon flat leaf parsley, coarsley chopped
2 eggs, hard-boiled and quartered

Steps:

Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

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