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This post was originally published on June 3, 2015
Ah, the humble tuna salad. (now an AIP tuna salad!)
Most people have strong feelings about tuna salad, and other related sandwich fillings. You either love it or your hate it. Me? I love it, but finding a way to make it real-food-friendly is difficult. When you get down to it, it means making your own mayonnaise. And that’s a daunting task, isn’t it? If you have to make further restrictions, it is even more difficult, because now you have to find a mayonnaise recipe that is okay.
A few summers ago, I went on the autoimmune paleo protocol. This means I could not have grains, legumes, nuts, seeds, eggs, dairy, or nightshades. When I was on GAPS, I was avoiding most of those as well as starches. I cooked a LOT, and wanted something that could make an easy, go-to meal. Now that I’m a mom, this is even more important (especially during Lent!). Thanks to WIC, we constantly have cans of tuna laying around, and I decided to find a way to make it into tuna salad. I researched some recipes, figured out how to make AIP-friendly mayo (which is actually quite easy), and came up with the following recipe for an AIP tuna salad.
Feel free to substitute in whatever mayonnaise your family enjoys. I linked to two AIP mayo recipes that I enjoy, regardless of food restrictions. Both of these mayo recipes are also Full GAPS friendly.
Note on tuna: Many cans of tuna have soy and other potentially problematic ingredients in them. Make sure you check the label and buy canned tuna that is just packed in water.
AIP Tuna Salad
Super simple probiotic variation: One day I really wanted tuna salad, but was feeling lazy. Chopping? Getting herbs? Making mayo? No thank you! I mixed one can of tuna, 1/2 an avocado, 1/2 cup homemade sauerkraut, and 4 drops of lemon essential oil together. Served over greens with the carrots on the side. Delicious, healthy, and super easy! Serves 2.
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