This recipe is adapted from my mom’s famous tuna salad. I grew up eating it this way and didn’t realize it was unusually delicious until I got older and tried multiple others. It is seriously the BEST! Super healthy with just the right crunch, and now that I have found a sugar and soy free mayonnaise, it is also completely Dr. Brown approved and so much simpler than using homemade! Plus this particular brand of mayo adds a little zest. So yum!

Ingredients:

3 (7 oz) cans/packets wild caught tuna in water, drained (chunk light is best as its lowest in mercury)
2 stalks celery, finely chopped
2 carrots, finely chopped
½ purple onion, chopped
½ c pecans, chopped
1 c Dr. Brown approved mayonnaise (we like Tessemae’s brand), adjust to taste
Sea salt and black pepper to taste
¼ c unsweetened dried cranberries, optional

Instructions:

Put all ingredients into a bowl and mix.

Serve atop salad greens or with turkey bacon chips.

Having tuna (along with grilled chicken) on hand has been crucial to my success with the Whole30! It makes it so easy to make lunch or to grab some protein when I’m feeling an energy dip throughout the day.

Enjoy!