Paleo Mediterranean Tuna Salad with Olives
This Paleo Mediterranean Tuna Salad with Olives is a quick and easy recipe that is great for meal prep and lunches! Gluten free, low carb, keto and whole30!
Servings 1 Person
- 1 tsp Pine nuts
- 1 Can Tuna, packed in water (5 oz. Drained)
- 2 Tbsp Roasted red peppers, sliced
- 1 Tbsp Paleo Mayo
- 1 Tbsp Sun Dried Tomatoes Packed in Olive Oil, drained and diced
- 4 Kalamata olives, sliced
- 4 Cherry Tomatoes, diced
- 1 1/2 tsp Lemon juice, or to taste
- 1 tsp Lemon zest
- 1/2 tsp Dried parsley
- 1/4 tsp Dried oregano
- 1/4 tsp Dried Basil
- Salt, to taste
Heat your oven to 350 degrees. Place the pine nuts on a small baking sheet and cook until lightly golden brown, about 5-7 minutes. Watch them closely so they don't burn.
Stir ALL the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.
Chop the pine nuts and stir them into the tuna.
Serve in lettuce wraps or on bread.
Calories: 351kcal | Carbohydrates: 13.2g | Protein: 35.2g | Fat: 20g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.6g | Cholesterol: 58mg | Sodium: 1271mg | Potassium: 986mg | Fiber: 2.9g | Sugar: 8g | Vitamin A: 1060IU | Vitamin C: 31.8mg | Calcium: 38mg | Iron: 4.1mg