This is a great recipe to make for lunches all week. Serve it how you normally would tuna salad. If you are looking to go grain-free, serve in Bibb lettuce cups, a romaine heart or wrapped in a large collard green leaf. (see note below for how to do this).

INGREDIENTS serves 4-6

3 6oz. cans of tuna
1/2 green apple, diced or grated
1 large carrot, grated
1/4 cup minced red onion, scallions, or shallots
2 tbsp. chopped parsley, cilantro, celery leaves or watercress leaves

1/2 cup mayonnaise (avocado oil mayo or homemade is best — see my video of how to do this in 1 minute here!)
2 tsps. curry powder
1 tsp. turmeric
juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. pepper

PROCESS

Drain tuna and add to medium bowl with apple, carrots, onions, and herbs. Stir to break up tuna and combine.

Mix all dressing ingredients together. Stir a little at a time into tuna mixture to combine, until your preferred texture is reached. Add more mayonnaise as needed.

NOTES:

For the collard green, take out the stem, and place in a saucepan of lightley salted simmering water for about 10 seconds to soften. Pat dry, place the tuna in the middle, fold in the sides, and roll up. It’s great!

Making your own mayonnaise is something you should consider doing. It is easy, takes no longer than 2 minutes with an immersion blender. When you make your own, you can use good quality oil and eggs instead of canola or soybean oil. There is now a brand made with avocado and coconut oil which I recommend that is sold at Whole Foods, EarthFare,and Costco. Making your own is much less expensive! See my video of how to do it here (I explain why at the beginning — the last three minutes or so contain the instructions).

I’d love to know what you think!

May your days be truly delicious and satisfying!

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