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!
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.