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

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

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, Vegetarian)

Author: Heather Cooan
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 minutes
Yield: 2 1x
Diet: Gluten Free

Print Recipe

Description

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

Scale

Ingredients

1 can of Starkist or other casein free brand of tuna fish
1 Tbs. of mayonnaise
2 tsp. of 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!

Category: Mains
Method: No-Bake
Cuisine: American

Keywords: green olive tuna salad, tuna salad

About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Functional Diagnostic Nutrition Practitioner and Nutrition Therapy Practitioner candidate. Heather advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with alternative and conventional interventions. Heather has also put two autoimmune diseases into remission (Hashimoto's and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

There is 1 comment

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 […]