This Tuna Salad recipe is the perfect protein loaded lunch. Filled with pickles and cucumbers, it was a life saver during my Whole30 experience.
Past the halfway mark of my whole30. This week I’m focusing on eating less fruit and more protein. I generally don’t eat lots of seafood because we have a seafood allergy in my house, but that shouldn’t mean that I miss out on all the good nutrients found in fish. Which is why tuna for lunch is always a great choice for me!
I wasn’t hungry again when I woke up this morning so I just ate a larabar on the way to work. For lunch I had a delicious tuna salad using a romaine lettuce leaf as a wrap. I know handmade mayo is whole30 friendly but I just can’t stand the stuff and I will never believe that fatty condiment is good for me. Instead, I add lots of crunchy veggies for texture and some juicy pickles to brighten up the flavor.
After lunch I had an apple with some almond butter. Throughout my whole30 I am definitely enjoying almond butter more. Hopefully, I continue to enjoy almond butter when peanut butter becomes an option again in 14 days. For dinner nothing can beat a nice roasted chicken with carrots and potatoes. I ended my night with a glass of red wine and some dates. And I can look forward to waking up tomorrow and knowing I already have some of this Whole30 Tuna Salad in my fridge!
- Serves: 2
- Calories: 107
- Fat: 4.6 g
- Protein: 15.1
- 1 small can tuna
- 1 teaspoon minced celery
- 1 teaspoon minced cucumbers
- 2 teaspoons minced pickles
- 2 romaine leaves
- Drain tuna
- Combine with celery, cucumbers, and pickles
- Divide the tuna mixture between the two lettuce leaves
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