2-Can Tuna Salad

Here is a wild caught tuna salad made with two cans of tuna and fresh ingredients that will make you never look back at your old way of making a can of tuna again. Pair this tuna salad on a bed of fresh greens, drizzled with a little balsamic vinegar for a delicious lunch combo.

Who doesn’t love a yummy tuna salad? I like to make this and keep it in the refrigerator for my lunch and use over a couple days or send some to work in my hubby’s lunch.

You can use only one can of tuna but with all the fine dicing, I like to use two cans so, I can skip the chopping for a day or two.

Try this 2-Can Tuna Salad with my Flaxseed Cracker Recipe (coming soon) or with the Best Sandwich bread.

Tips from the LECTIN FREE WIFE

Picking the perfect can of tuna is important. Here’s some tips I use when looking for the perfect can of tuna.

• Check the label. Some brands of canned tuna contains “fishy” ingredients. (Pun intended)

• Look for wild caught canned tuna.

• Try to find smaller species of tuna.

• Stay away from Albacore & Yellowfin tunas.

INGREDIENTS

Here’s all the goodies you’ll need to make 2-Can Tuna Salad.

• 2 cans wild caught tuna-drained

• 1 stock of celery- diced

• 1 juice of whole lemon

• parsley- finely chopped

• pickled red onion-diced

• 1/2 tsp celery seed

• 4 tbls avocado oil or olive oil

• iodized sea salt

• pepper

INSTRUCTIONS

Here’s how to make 2-Can Tuna Salad.

1. Mix all of the ingredients together in a medium sized bowl until combined.

2. Salt and pepper to taste.

3. Serve a couple spoon fulls on a bed of lettuce and store the rest in the refrigerator in air-tight glass container for up to 4 days for your next lunch.

4. Drizzle tuna salad and bed of lettuce with extra avocado/olive oil and balsamic vinegar

Here’s the Recipe…

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2 Can Tuna Salad

Yield: 4-6 servings

Author: Lectin Free Wife

Wild caught tuna salad made with fresh ingredients that will make you never look back at your old way of making a can of tuna again. Pair this tuna salad on a bed of fresh greens for a lunch you'll want to eat everyday.

Ingredients

• 2 cans wild caught tuna-drained
• 1 stock of celery- diced 
• 1 juice of whole lemon
• parsley- finely chopped
• pickled red onion-diced
• 1/2 tsp celery seed
• 4 tbls avocado oil or olive oil 
• iodized sea salt
• pepper

Instructions

1. Mix all of the ingredients together in a medium sized bowl until combined.  
2. Salt and pepper to taste.
3. Serve a couple spoon fulls on a bed of lettuce and store the rest in the refrigerator in air-tight glass container for up to 4 days for your next lunch. 
4. Drizzle tuna salad and bed of lettuce with extra avocado/olive oil and balsamic vinegar