Whole30 Tuna Salad No Mayo Recipes

THE BEST WHOLE30 TUNA SALAD (PALEO)

Steps:

• Gently open the can of tuna and let the excess liquid strain out
• Add the tuna to a medium bowl or tupperware of choice (I use tupperware when I am prepping this so I only dirty one dish)
• Add the mayo and black pepper and mix well with your fork (I usually mash it down with the fork)
• Fold in the celery, carrots and onions and mix well
• Cut the avocados in half and remove the pit (you can also shallow out the avocado and add some chunks to the tuna salad!)
• Add desired amount of tuna to the avocado and enjoy!
• *the tuna salad should be stored in the fridge and stays good for 3-4 days

NO-MAYO TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
• Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

WHOLE30 TUNA SALAD (NO MAYO)

Steps:

• Add all ingredients to a medium-size mixing bowl and mix to combine. Enjoy as-is, in a salad, on a lettuce wrap, or however you prefer! Store in the refrigerator in a tightly sealed glass container for up to 5 days.

TUNA SALAD WITHOUT MAYONNAISE

Steps:

• Mix tuna, salad dressing, mustard, relish, celery seed, onion powder, salt, and pepper together in a bowl.
• Place in the refrigerator for 1 hour.