Have this healthy paleo tuna salad on a piece of your favorite vegetable (cucumber was my choice) for a healthy and super easy snack!
Paleo Tuna Salad
This recipe came to be when I was making my cashew milk a few
weeks months ago and had the pulp, but no desire to bake. I was craving something savory, something that was almost like lunch, but not quite. And so I made this.
I took a cucumber, sliced it and that was my snack. Thankfully, there were still some good cucumbers back then. Now they’re unrecognizable. Are you a cucumber, zucchini or mold? Couldn’t tell. But, you can also use this salad to fill lettuce, cabbage or any other leaf and call it a wrap. Or slice some carrots. I miss cucumbers.
How To Make A Paleo Tuna Salad
- If you’re not going to make your own cashew milk, you can easily make this salad by first soaking your cashews for a few hours, removing the water and blending them until smooth.
- Then you’ll blend in the rest of the wet ingredients plus the minced garlic and the dried herbs and spices so that you get “the sauce”.
- The final step is to mix in the tuna, the herbs and the olives.
- Serve on your favorite vegetable as a wrap (lettuce leaf) or a topping (e.g. on a cucumber)!
Now, if you’re allergic or not a big fan of cashews or want to make this salad really, really low carb (I know cashews aren’t considered low carb), you can use mashed avocado as well.
I’ve made a similar salad with avocado as the base, and it’s really good. The only downside for some people might be that this salad won’t look very pretty after a few days. It will get a little bit brown, but it will be tasty nevertheless. Whichever version you decide to make, I really hope you enjoy it!
- 2/3 cup tuna, canned
- 2/3 cup cashews, soaked 3h+
- 1 Tsp tahini
- 1 tsp mustard
- 2 garlic cloves, minced
- 1/3 tsp turmeric
- 1/2 lemon, juice of
- 1 Tbsp almond milk/water
- 1/2 tsp crushed red pepper
- 3 tbsp basil, chopped
- 1/2 tsp dried dill
- 1 tsp tamari sauce
- black pepper to taste
- toasted sesame seeds (optional)
- olives (optional)
- Drain the cashews from the soaking water and blend them using a blender or hand blender until smooth.
- Add the tahini, tamari, lemon juice, mustard, garlic, dill, turmeric, crushed red pepper, almond milk and blend until smooth. You should get a creamy sauce.
- Mix in the tuna in, the chopped basil and optionally olives (but try for salt before adding the olives, as they can make the entire salad too salty!!!). Optionally, if you don't add the olives - you can chop in some celery, carrots or other vegetables and toasted sesame seeds to add more texture and flavor.
- Add black pepper to taste and serve on your favorite vegetable! You can use cucumbers, carrots or wrap in lettuce or cabbage leaf.
PS: Remember to enjoy December, it’s the most wonderful time of the year after summer and spring! Oh, I haven’t shared a healthy meal plan for a while. My life’s kinda all over the place right now and these plans take a ton of time to create – if you did enjoy them and do miss them, please go back to one of the previous ones. At least until I get my life (kinda) together (will this ever happen? – don’t you just love rhetorical questions?).