On August 1st (tomorrow!), I’m starting my second round of whole30. My first one was in December, about a year and a half ago. I made it through, but didn’t experience the promised euphoria and the non-scale victories promised by the program and experienced first-hand by many of its participants.
This time around, I’m armed with more time, experience, and most importantly, support of many friends who are joining me on this journey.
To keep things quick, simple, and easy, without too much shock to your system, here’s a whole30 compliant recipe for tuna salad. Enjoy!
Tuna Confetti Salad
1 can of white tuna, packed in water, drained
1 tomato, chopped
2 pickles, minced
1/2 bell pepper, diced
2 tablespoons sweet onion, minced
1 tablespoon capers, minced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
olive oil, lemon juice, salt, and black pepper to taste
Napa cabbage leaves for serving
1. Combine all ingredients in a bowl and stir to combine. Serve in Napa cabbage leaves, if desires.
If you love your tuna salad on a creamier side, you can use whole30 compliant mayo, or stir in half of a mashed avocado.