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Tuna salad is often vilified as smelly, fishy, and a Very Bad Thing to bring to the office for lunch. This reputation put me off it for years, until I went looking for easy seafood recipes I could whip up and travel with. And it turns out there’s a reason people bring it to work! But not only is this not smelly or fishy, it’s now one of our favorite meals. I make it every week for easy, healthy lunches. We love to serve it on top of mixed greens for an actual salad or rolled up in nori as a wrap!
- 2 7-ounce cans tuna packed in water, drained
- 1 rib celery, diced
- ½ small red onion, diced
- ¼ cup parsley, chopped fine
- ¼ cup dill pickles, diced
- ¼ cup Mickey's garlic "mayo"
- 2 tablespoons green onions, chopped fine
- ½ tablespoon lemon juice, or to taste
- ¼ teaspoon sea salt
- Combine all ingredients in a bowl and mix well, then marinate in the refrigerator for at least 30 minutes before serving.
9 comments
Hello ! I am so blessed to have found your website and all of the information you provide. It has been made things so much easier and actually interesting. I started my AIP diet on April 1st and its only April 11 and I feel so much better about my self, my health and already feel relief of so many symptoms like waking up with Way less muscle stiffness and soreness on my neck and shoulders. I feel less bloated and have even been able to lose a couple of pounds. So can’t thank you enough for sharing!
Lastly, I have really enjoyed cooking and the fact that even my kids love many of the new recipes I have tried.
Sincerely,
Melissa
We’re so happy you are feeling well, Melissa!
Yummmm!!! I felt like I was eating the creamy tuna salad my mom used to make. Delish. Thanks for all the time and effort you put into creating AIP recipes.
Hi! I have just started my AIP journey after my Hashimoto’s diagnosis. I am sure I will leave more comments in other places, but I can already tell that sandwiches (of any kind) are going to be one of the harder things to give up for me. That’s why I was so excited to see this, and with dressing! I am still hoping to get over my hatred of coconut milk at this point, but I’m sure hoping it’s just a learning curve.
My real question on this recipe-I know dill weed is an AIP approved ingredient, but are most dill pickles not also made with the seeds? Will that be something I need to look for when shopping for pickles (dill weed only, no seeds), does it not matter since we are not eating the seeds, or will I just need to make my own pickles? Thank you!!
MBlahnik-
It’s okay to eat cucumbers (which pickles are made from), you just have to be sure there are no other ingredients in the brine that could be a problem. Read this article for details on your seeds question: https://autoimmunewellness.com/whats-in-whats-out-on-aip-answers-to-tricky-foods/
[…] Classic Deli Tuna Salad from Autoimmune Wellness *Using wild-caught fish, here's an AIP twist on a true classic! […]
What brand(s) of Dill Pickles would you all recommend? (Many of them are made with regular white vinegar and citric acid, both of which come from GMO corn.) Are there any AIP-friendly brands of Organic Dill Pills that are made with Raw Apple Cider Vinegar that anyone knows about? :O)
Hi. I’m starting an AIP reset. I had saved this recipe on instagram a while back, and I’m trying to have all my recipes organized and be prepared. This one looks simple and delicious. But how do I know if dill pickles are compliant? I thought most of them had vinegar. Thanks.
Hi Elissa! You want to be on the lookout for local brands of fermented pickles – not the brined kind!