Although I was hesitant to really commit to the Whole30 in the beginning, I am so glad I finally got brave and gave it a go! Once I got past the first few days of withdrawal (headaches were brutal), it’s been smooth sailing!
Having a plan and premade food options has been essential, though! So I’ve tried lots of new recipes each week and have found some new go-tos compared to my others before. This tuna salad is one that made it into our weekly rotation more than once, so I decided I just had to share it!
It’s honestly super easy, yummy, and customizeable! All wins in my book!
- 1 tablespoon paleo mayonnaise
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (5 oz.) can tuna packed in water, well drained
- 2 tablespoons dried cranberries
- 1 tablespoon crushed walnuts
- 1 medium sweet apple (pink lady, honey crisp, etc.)
- In a small bowl, add the mayo, vinegar, salt, and pepper. Whisk with fork until well combined.
- Add the drained tuna, cranberries, and walnuts to the bowl. Mix to combine.
- Slice around the apple core to make about 6 sturdy slices.
- Spoon the tuna salad onto the apple slices.
We like to have ours on an apple slice, but you could also do this over spinach or with whole wheat crackers or a wrap (if you’re not doing the Whole30). And you could even sub chicken for the tuna! (See what I mean about being able to customize it?!)
So what do you think? Will you give this easy Whole30 recipe a try?
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