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Do yourself a huge favor and make some Whole30 approved homemade mayo this week and with that mayo, do yourself another favor and make a batch of this amazing Curried Tuna Salad. 
My newest obsession has been homemade mayonnaise. I cannot believe that I did an entire Whole30 challenge before without having a batch of this in the fridge the entire time! It is SO easy to make and you will find it tastes SO much better than store-bought mayo, I think it’s a texture thing because let me tell you, homemade mayonnaise is like a soft pillowy cloud of deliciousness and takes this recipe to a whole other level.
This recipe is absolutely delicious, great for a grab and go lunch, and also a great snack (just have 1/2 cup) if you are just starving and about to eat your fist midday.
Enjoy this Curried Tuna Salad!
Ingredients
- 2 5-oz cans albacore tuna in water, drained (no salt added)
- 1 tbsp. olive oil
- 1/4 cup loosely chopped green onion white and green parts
- 1/2 cup of red seedless grapes halved
- 2 tbsp. Whole30 approved mayonnaise I use homemade or Primal Kitchen's
- 1 tsp. curry powder
- 1/2 tsp. kosher salt or to taste
- 1/4 tsp. black pepper
- juice of 1/2 lemon
- 1/4 tsp. minced garlic
Instructions
- Combine all ingredients in a large bowl, using a fork stir to combine all ingredients until just blended.
- Served over a bed of baby spinach (I've also had over Organic Girl Supergreens)Â then drizzle with olive oil and a squeeze of some fresh lemon juice, salt and pepper.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s soooo good! The only recommendation I have is to leave out the garlic
Love this so much! So quick & easy!
This is so tasty! I love easy meal prep recipes for lunch like this one. Looks like I’ve found another recipe to add to my regular rotation. Thanks Alex!
This delicious! But I would cut the salt down to 1/4 tsp or add none at all. I ended up having to make another batch minus the salt and add it to the original batch to make it edible for me. I always attempt to make a recipe “as is” the first time around, but I think salt should always be “to taste”.