Tuna Salad

  • 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


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