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I must admit, I eat Tuna Salad a lot. This can be ‘controversial’ as I know people either like tuna salad, or absolutely hate it. I grew up on Classic Tuna Salad and I love it.
I realized that this simple recipe is something I make almost weekly. Yet, I’ve never formally shared the recipe in a blog post! Most of you know very well how to make a Tuna Salad and you likely won’t need this recipe. But I notice when I mention it’s what I am eating for lunch on Instagram– I get some questions on how exactly I make my Tuna Salad.
So yeah, here we go. A *really good*, paleo, classic Tuna Salad recipe that never fails me. It’s dilly, zesty, bright, and delicious!! It might seem odd that I add a touch of coconut sugar to my tuna salad, but it’s an addition I’ve recently added and the touch of sweetness just really makes the dish.
Make a big batch of this Classic Tuna Salad on a Sunday so that you can enjoy it for lunches throughout the week. I serve mine with fresh-cut veggies + crackers! My favorite busy workday lunch!!
Classic Tuna Salad
- 2 [4-ounce] can of tuna, drained
- 1/2 cup finely diced celery about 1 stalk
- 1/4 cup finely diced red onion about 1/4 of a medium-sized onion
- 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp mayo
- 1 tsp dijon
- 1 tbsp dill relish
- 1 tbsp lemon juice or 1/2 lemon
- 1 tsp coconut sugar
- kosher salt, to taste
- black pepper, to taste
- a dash of cayenne pepper optional
- In a large bowl, combine all ingredients. Using a fork, stir and mash until the tuna salad is very well combined. Serve and enjoy or refrigerate before serving for best results!!
Nutrition information is automatically calculated, so should only be used as an approximation.