There's something about tuna salad that reminds me of my childhood. My mom used to make tuna for my siblings and I as a quick lunch and it was one of my absolute favorites! Her magical secret ingredient was a big scoop of sweet pickle relish and chopped raw onions - it doesn't sound like much but it truly makes the best tuna EVER! Now, in an effort to clean up this recipe, instead of relish I use finely diced dill pickles WITH the pickle juice. It's clean, it's delicious and it's ready in no time! A classic lunch staple with a cleaned up, Whole 30 take. Enjoy!
Ingredients
2 cans tuna (I use Safe Catch Wild Albacore)
¼ C avocado mayo (I use Primal Kitchens Whole 30 approved)
⅓ C celery, chopped
⅓ C white onion, chopped
⅓ C dill pickles, diced
2 tbsp dill pickle juice
¼ C olives, chopped
½ tsp garlic powder
Ground pepper to taste
Directions
Combine all ingredients in a large bowl and serve!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
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