Name: Green Olive Tuna Salad (GFDF, Low-Iron, Keto, Paleo, Whole30)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can Starkist or other casein free brand of tuna fish; 1 Tbs. mayonnaise; 2 tsp. yellow mustard; 4 green olives

Dairy-Free (DF) Gluten-Free (GF) Keto Low-Iron Mains Paleo Vegetarian Whole30

Green Olive Tuna Salad (GFDF, Low-Iron, Keto, Paleo, Whole30)

Heather Cooan

April 23, 2020

Have you ever tried green olive tuna salad? It sounds crazy right? Who in the world would put green olives in their tuna salad!? I did and I’m not mad about it! I am on a serious tuna kick at the moment. It seems to be my go-to lunchtime craving lately and I’ve been experimenting by adding different items to my tuna salad.

The other day I randomly decided to try adding in a few green olives that were left at the bottom of the jar. I was looking to finish them off so I could bust out the fresh jar and I figured, what the hell, let’s try it.

Here are a few awesome mayo recipes you can use, as we all know most of the store bought stuff is full of terrible ingredients:

For times when I just can’t make my own I do keep a jar of Olive Oil Mayonnaise on hand. It’s not the best and probably isn’t paleo, but it’s better than the standard store-bought mayo and it works for me. Happens to be vegan as well for you that have trouble with eggs.

Green olive tuna salad actually turned out really great and I thought I would share. Let me know what you think if you try it and I’d love to know what you like to mix into your tuna, share in the comments!

Green Olive Tuna Salad (GFDF, Low-Iron, Keto, Paleo, Whole30)

This green olive tuna salad is a surprisingly delicious and easy lunch option!

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Mains

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 136kcal

Author: Heather Cooan

Ingredients

1 can Starkist or other casein free brand of tuna fish
1 Tbs. mayonnaise
2 tsp. yellow mustard
4 green olives

Instructions

Drain liquid from tuna fish and mince green olives.
Combine all ingredients in a bowl and mix until well incorporated.
Enjoy on a sandwich, on veggies, or by the forkfull!

Nutrition

Tried this recipe?Let us know how it was!

About author

Heather Cooan

Heather is a marketing executive turned functional nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner, Nutrition Therapy Practitioner, and is earning her Oncology Nutrition Consulting Certification. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

There are 3 comments

Celery Root French Fries (Keto, Paleo, GFDF, AIP, Low-Iron, Vegetarian) - Heather Cooan says:

June 1, 2020 at 10:01 am

[…] be a great snack, appetizer, or a nice side to accompany burgers. I might also serve these with my green olive tuna salad for dipping or as a nice side with crispy chicken leg quarters. I think these would make a great […]

Kimberly Dawn Harris says:

December 29, 2020 at 11:14 am

Hi my name is Kimberly Harris and I am at work but I made me some tuna with some olives green mayo and mustard and put it in a bowl and ate it just like that.

Heather Cooan says:

January 4, 2021 at 11:17 am

Yum! I think I just love green olives and I’ll put them on anything! Glad you enjoyed the combo!