I made this Paleo Tuna Salad to take to Jay for lunch yesterday. It was spicy-hot. I served it with 2 chopped strawberries, a hard-boiled egg, and a bottle of sparkling mineral water. This recipe makes two filling servings.
2 cans tuna packed in olive oil
1/4 each chopped red and yellow pepper (for color - use either or both)
12 Spanish olives, sliced
1-2 jalapenos from a jar, chopped
2 spring onions, chopped
8-10 capers, chopped
Sprinkling of dried Thai red chili powder (substitute dry red peppers if you like)
2-3 T Omega3 Mayonnaise
Toss first 6 ingredients. Sprinkle with chili powder to taste. Add mayonnaise and mix to desired consistency and serve over greens.
Labels: Lunch, Recipes, Tuna