• 2 twelve-ounce cans tuna, drained and flaked
• 3 tsp paleo mayo
• 2 tsp pickle relish, naturally fermented
• 2 tsp mustard
• 2 celery stalks, chopped
• 1/2 cup onion, chopped
• freshly ground black pepper to taste

1. Simply mix and combine everything together in a bowl, adjusting the texture and taste with more or less mustard and mayo. Season with black pepper only since the canned tuna is salted already.

recipe and photo – paleoleap.com