Last updated on November 15th, 2019
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 post is sponsored by the lovely folks at Nature’s Intent Apple Cider Vinegar. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
A Whole30 paleo tuna salad that makes for the perfect on-the-go meal
Now if I know anything about stuffing delicious salads into avocado halves, and I think I do, I know it’s time for you to jump on this delicious paleo tuna salad recipe.
It was just earlier this year that I came out with these:
… and boy, were they a slam dunk. People are crazy about the recipe and it’s no wonder.
I love making easy Whole30 lunches that don’t need to be reheated and are the perfect on-the-go option, too.
This tuna salad is really checking all the boxes.
More like this:
Apple cider vinegar inside of these paleo tuna salad boats
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, ya feel me?
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
What’s absolutely crazy is that I actually came up with this recipe (minus a few, slight modifications) in 2013. The photos were beyond hideous, but I knew the recipe was a real winner. I absolutely had to do a reshoot.
I actually feel this way about a ton of my recipes dating back to 2015, 2014 and 2013. It’s quite embarrassing.
But I guess that comes with the territory. When you’re a self taught food photographer, there is a lot of trial and error that takes place behind the scenes. I’m super thankful for it, as it’s pretty darn apparent how much I’ve grown.
Not to toot my own horn or anything. Oh wait,
I think it’s too late for that.
This paleo tuna salad is Whole30 compliant, and that’s a WIN!
How awesome is it that this tuna salad is Whole30 compliant? I know we’re approaching the most indulgent months of the year, but I also know how much I appreciate balance during this time.
I know I won’t be committing to embarking on any Whole30’s (well, at least not perfectly or to completion), but I do know I’m going to do my best to eat as much real food as possible.
I always have to figure out a way to get my friends and family on board the Whole30 recipe train, and it’s so much easier to do so when I have this Whole30 Low Carb Tuna Salad stashed away in the refrigerator.
What’s crazy is that I photographed the tuna salad this morning, and my husband has already polished it all off. I had like 20% of it… maybe (and that’s being generous!) Let’s just say he’s a fan.
Whole30 Paleo Tuna Salad
- 2 5-ounce cans wild caught tuna
- 4-5 tablespoons Homemade Paleo Mayonnaise
- 1 Medjool dates soaked in water for 20 minutes and drained
- 1 tablespoon Nature's Intent apple cider vinegar
- 2 red bell peppers finely diced
- 1 1/2 cups broccoli florets steamed
- 1 small red onion finely diced
- 1 teaspoon garlic powder
- sea salt to taste
- black pepper to taste
- Drain water from the cans of tuna and scoop into a large mixing bowl.
- In the bowl of a high-speed blender or food processor, add the mayonnaise, date and apple cider vinegar. Blend on high until smooth and creamy.
- Transfer to the bowl of tuna and mix well with a fork.
- Add in vegetables and mix thoroughly. Stir in the seasonings.
- Serve inside halved avocados or eat it on its own. It's that good!
- The tuna salad can be made in advance. Store it in the fridge and spoon into the avocado halves just before serving.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.