Classic Tuna Salad

This is the make-ahead lunch that holds you through a busy week. 1 bowl, a chill in the refrigerator, and you have something ready over greens or rolled in nori. Having a reliable, portable meal already waiting takes 1 decision off your plate, and that ease is worth protecting.

Canned tuna is a source of protein and selenium, both involved in steady energy and in supporting the thyroid. The celery, onion, and herbs keep it bright rather than heavy. This is honest food, and a dependable lunch is its own quiet support while your system finds calmer ground.

Choose a tuna and pickles you feel good about, with clean labels, and make the bowl a little beautiful even though it is simple. Flecks of green onion and parsley, a squeeze of lemon. Pack it with a bit of care, and eat it without rushing when the moment comes.

Ingredients

• 2 cans tuna, drained
• 1 rib celery, diced
• 1/2 small red onion, diced
• 1/4 cup parsley, chopped fine
• 1/4 cup dill pickles, diced (clean-label, no excluded spices)
• 1/4 cup AIP egg-free mayonnaise (see the egg-free mayonnaise)
• 2 tablespoons green onion, chopped fine
• 1/2 tablespoon lemon juice
• 1/4 teaspoon sea salt

Note: This is made AIP by two swaps. Omit black pepper, and replace standard mayonnaise with an egg-free AIP mayo. Dill pickles should be clean-label with no excluded spices.

Method

• Combine the tuna, celery, red onion, parsley, dill pickles, egg-free mayo, green onion, lemon juice, and sea salt in one bowl. Fold until evenly mixed.
• Chill at least 30 minutes so the flavors blend before serving.
• Serve over greens or rolled in nori. It keeps well refrigerated as a make-ahead lunch through the week.

*Adapted from acleanplate.com*