Recipe Roundup: The Best Whole30 Tuna Salad

A delicious, protein-packed lunch favorite — one can of wild tuna has 33 grams of protein! Made with all whole ingredients. Recipe courtesy of RachLMansfield.

Servings: 2–3

INGREDIENTS

• 2 cans of wild tuna
• 2–3 tablespoons of mayo
• 1 tablespoon dijon or spicy mustard
• 4 tablespoons chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 teaspoon black pepper
• Dill to taste
• 3 ripe avocados

INSTRUCTIONS

1. Gently open the can of tuna and let the excess liquid strain out
2. Add the tuna to a medium bowl or tupperware of choice (I use tupperware when I am prepping this so I only dirty one dish)
3. Add the mayo and black pepper and mix well with your fork (I usually mash it down with the fork)
4. Fold in the celery, carrots and onions and mix well
5. Cut the avocados in half and remove the pit (you can also shallow out the avocado and add some chunks to the tuna salad!)
6. Add desired amount of tuna to the avocado and enjoy!

NOTES

• The tuna salad should be stored in the fridge and stays good for 3–4 days.