This Whole30 paleo tuna salad is creamy, full of delicious vegetables and the perfect Whole30 lunch. It'll also make a great on-the-go option if you need something quick and easy. Be sure to stuff this tuna salad into some avocado halves or even eat it by its lonesome: it's that good!
This paleo tuna salad recipe is sponsored by the lovely folks over at Nature's Intent Apple Cider Vinegar.
A Whole30 compliant tuna salad
This tuna salad is going to be your new go-to for quick and easy lunches or breakfast add-ins.
I like to eat it stuffed in an avocado half or on a piece of gluten free bread if I'm not on a Whole30. It's perfect for meal prep and will stay good in the refrigerator all week long, too.
My toddler is even a big fan of this recipe. When I first started feeding her solids, this became a sure way I knew she'd get an adequate amount of protein in during a meal.
The entire dish will come together in well under 30 minutes, as the prep time is minimal. You can steam the broccoli as you chop up the bell peppers and onion.
I'm all about multi-tasking these days with an almost 2-year old running around, exploring every nook and cranny at our house.
What ingredients do you need?
You don't need a long list of ingredients to make them tuna salad really shine.
I believe much of the magic happens when integrating the homemade paleo mayonnaise. It's so much more delicate and creamy than anything you'll get at the store.
If you haven't made it yet, the only equipment you need is a wide mouth Mason jar and an immersion blender.
Otherwise, I like to use some veggies in the tuna salad and a handful of other ingredients. That's it.
Feel free to get creative with your bell peppers and use whichever color is your favorite. I do recommend sticking with the steamed broccoli though, as I don't know an equivalent substitution.
How to make Whole30 tuna salad
In a small bowl, add the Medjool date with enough hot water to cover it. Let it sit for 20 minutes and drain the water. Remove the pit from the date and place into a food processor or high-speed blender pitcher.
Add the mayonnaise and apple cider vinegar. Blend on high until smooth and creamy. Set aside.
Drain water from the cans of tuna and scoop into a large mixing bowl.
Add in vegetables and mix thoroughly. Stir in the seasonings. Taste for additional mayo / salt and pepper and stir again.
Serve inside halved avocados or eat it on its own. It's that good!
I absolutely loved adding apple cider vinegar to the mayonnaise mixture in this tuna salad. It really makes the other flavors come through and pop!
Now, I've done some work with Nature's Intent before and it was a no brainer to say "yes" when they asked to work with me again. Why? Well, they are awesome because:
- USDA Organic
- Contains the Mother
- Unfiltered and Unpasteurized
- A natural choice for health, beauty, and food uses
- Gluten-Free and Kosher
- Available in 64 oz and 32 oz sizes
Expert Tips & Tricks
- Be sure you are buying a high-quality canned tuna that is sustainable and wild-caught if you can.
- Make the homemade paleo mayonnaise. Once you do, you'll never grab anything from the store again.
- Steam the broccoli as you chop the bell peppers and onion to reduce total prep time.
- Store the remaining mayo in an airtight container in the refrigerator for up to 7 days.
- Use a fork or potato masher to break apart the canned tuna in the bowl.
- I'd recommend starting with 5 tablespoons mayo and giving everything a nice stir. Taste and add more if you'd like it creamier. I like to use about 6 tablespoons total.
More Whole30 salad recipes you'll love:
Whole30 Paleo Tuna Salad
Ingredients
- 2 5-ounce cans wild caught tuna
- 5-6 tablespoons Homemade Paleo Mayonnaise depending on preference, see notes
- 1 Medjool date pitted
- 1 tablespoon Nature's Intent apple cider vinegar
- 1 ½ cups red bell peppers finely diced
- 1 ½ cups broccoli florets steamed
- ¾ cup red onion finely diced
- 1 teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, add the Medjool date with enough hot water to cover it. Let it sit for 20 minutes and drain the water. Remove the pit from the date and place into a food processor or high-speed blender pitcher.
- Add the mayonnaise and apple cider vinegar. Blend on high until smooth and creamy. Set aside.
- Drain water from the cans of tuna and scoop into a large mixing bowl.
- Add in vegetables and mix thoroughly. Stir in the seasonings. Taste for additional mayo / salt and pepper and stir again.
- Serve inside halved avocados or eat it on its own. It's that good!
Notes
- I'd recommend starting with 5 tablespoons mayo and giving everything a nice stir. Taste and add more if you'd like it creamier. I like to use about 6 tablespoons total.
- Be sure you are buying a high-quality canned tuna that is sustainable and wild-caught if you can.
- Make the homemade paleo mayonnaise. Once you do, you'll never grab anything from the store again.
- Steam the broccoli as you chop the bell peppers and onion to reduce total prep time.
- Store the remaining mayo in an airtight container in the refrigerator for up to 7 days.
- Use a fork or potato masher to break apart the canned tuna in the bowl.
- The tuna salad can be made in advance. Store it in the fridge and spoon into the avocado halves just before serving.
Tina says
Tried this tuna salad for dinner last night. Was easy to make and man o man, it was delicious! I like tuna salad and it is kinda a staple at my house but this was way better than any I've had.
From the ingredients, I was kinda iffy but after making it (minus the date-which I didn't see any point in) this is now MY tuna recipe!
Thanks.
Katie says
Just made this and it's amazing! The mayo date mixture makes it special.
Yessss, that makes me so happy. Love this tuna salad!
Michelle says
I almost bought the date, then I saw 1 piece has 16 grams of sugar. How is this Whole30??
Hey there. Okay, so yes 1 date has approximately 16 grams of sugar, but this tuna salad is at least 4 servings, so that's 4 grams of sugar per serving from a fruit, and that is more than acceptable. I've done several rounds of Whole30, and I wouldn't steer you in the wrong direction. Hope you still get to make it!
Jo says
Easy and delicious
Maria says
Hi there, what serving size do you recommend for this? When you are having this for lunch, do you eat half of an avocado filled with tuna or a whole avocado?
Thanks
Hi there! Usually I eat however much to make me feel full. You could eat half an avocado and have some extra on the side if it isn't enough!
Esther Howard says
How much lemon juice. You just say 1/2.
Is it a tsp, cup ??
Hi there. I don't see lemon juice anywhere... what do you mean?
Susie says
What size cans of tuna are you using (e.g. 3 oz, 5oz,)?
Hi Susie. That's a great question, and silly me for not specifying within the recipe. I will go in and edit that now-- 5 ounce cans! 🙂
Maureen says
I am going to try both the chicken salad and the tuna salad.....I see you mention nutrition info but I don’t see any place to click on it....I could be just missing it...senior moments happen !!!
Hi there. I decided to get rid of the nutrition labels on my site, as I do not count macros/calories and all of my recipes use real, whole food ingredients. I know you can plug everything in to an app or website like myfitnesspal though!
ASEY says
Do you have the nutrition facts to this recipe
Hi there. I can generate them for you, yes. Please check now.
Tien Le says
That's looks delicious Monica I will share this ! Thanks
Don't thank me. I owe you a lifetime of delicious food 🙂