This Whole30 Paleo tuna salad is creamy, packed with vegetables, and makes a perfect Whole30 lunch or snack. It’s also an ideal grab-and-go option when you need something quick and satisfying. Try serving it stuffed into avocado halves or enjoying it on its own — either way, it’s delicious.
This recipe was created in collaboration with Nature’s Intent Apple Cider Vinegar.
A Whole30-compliant tuna salad
This tuna salad is a reliable go-to for fast lunches or to add protein to breakfast. If you’re not on Whole30, it’s also excellent on gluten-free bread as a sandwich. It holds up well for meal prep and will keep in the refrigerator for several days.
My toddler enjoys it too, and when I started introducing solids this became one of my favorite ways to ensure she was getting enough protein at a meal.
The salad comes together quickly — well under 30 minutes — since most of the work is chopping and steaming. I often steam the broccoli while I dice the bell peppers and onion to save time.
Ingredients you’ll need
This recipe doesn’t require a long list of ingredients. The homemade paleo mayonnaise is the secret to a delicate, creamy texture that supermarket options can’t match. If you haven’t made it yet, all you need is a wide-mouth mason jar and an immersion blender to prepare it.
Beyond the mayo, the recipe relies on simple, fresh vegetables and a few seasonings. Use any color bell pepper you prefer, but I recommend keeping the broccoli steamed for the best texture.
How to make Whole30 tuna salad
Soak the Medjool date in hot water for about 20 minutes, then drain and remove the pit. Add the date to a food processor or high-speed blender with the paleo mayonnaise and apple cider vinegar. Blend until smooth and creamy, then set aside.
Drain the canned tuna and transfer it to a large mixing bowl. Add the finely diced red bell pepper, steamed broccoli florets, and finely diced red onion. Season with garlic powder, kosher salt, and black pepper to taste. Stir in the mayonnaise mixture and toss everything until evenly combined. Taste and adjust the seasoning or mayo amount for creaminess.
Serve the tuna salad stuffed into halved avocados, or enjoy it on its own. It’s flavorful and satisfying either way.
I especially like the addition of apple cider vinegar to the mayonnaise mix — it brightens the flavors and helps them stand out.
Nature’s Intent apple cider vinegar is USDA Organic, unfiltered, unpasteurized, contains the “Mother,” and is labeled gluten-free and kosher. I’ve worked with them before and appreciate the quality they offer.
Expert tips & tricks
- Use a high-quality, sustainable, wild-caught canned tuna when possible.
- Make the homemade paleo mayonnaise — once you try it, store-bought mayo becomes less appealing.
- Steam the broccoli while you chop the peppers and onion to shorten total prep time.
- Store any leftover mayonnaise in an airtight container in the refrigerator for up to 7 days.
- Use a fork or potato masher to break apart the canned tuna in the bowl for the best texture.
- Start with 5 tablespoons of mayo, stir, taste, and add more if you prefer a creamier salad. I usually use about 6 tablespoons total.
More Whole30 salad recipes you’ll love:
Paleo and Whole30 Greek Salad
Chicken Shawarma Salad
Whole30 Buffalo Chicken Salad
Paleo and Whole30 Egg Salad
Buffalo Paleo Potato Salad
The Best Greek Chicken Salad
Whole30 Paleo Tuna Salad
The Movement Menu
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10
10
Appetizer, Main Course, Salad
American
6
327 kcal
Ingredients
- 2 5-ounce cans wild-caught tuna
- 5-6 tablespoons Homemade Paleo Mayonnaise depending on preference
- 1 Medjool date pitted
- 1 tablespoon apple cider vinegar
- 1 ½ cups red bell peppers finely diced
- 1 ½ cups broccoli florets steamed
- ¾ cup red onion finely diced
- 1 teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, soak the pitted Medjool date in hot water for 20 minutes, then drain and transfer it to a food processor or high-speed blender.
- Add the mayonnaise and apple cider vinegar, then blend on high until smooth and creamy. Set aside.
- Drain the tuna and add it to a large mixing bowl.
- Add the diced vegetables and mix thoroughly. Stir in garlic powder, salt, and pepper, then add the mayonnaise mixture and taste. Adjust mayo or seasonings as desired.
- Serve in halved avocados or enjoy on its own.
Notes
- Start with 5 tablespoons of mayo, taste, and add more if you prefer a creamier texture; about 6 tablespoons is common.
- Choose a high-quality, sustainably sourced, wild-caught tuna when possible.
- Prepare the homemade paleo mayonnaise in advance — it keeps in the fridge for up to 7 days.
- Steam the broccoli while chopping the peppers and onion to save time.
- Use a fork or potato masher to break up the tuna for a better texture.
- The tuna salad can be made ahead and stored in the refrigerator; spoon into avocado halves just before serving.
Nutrition
Carbohydrates: 9g
Protein: 34g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 647mg
Potassium: 358mg
Fiber: 2g
Sugar: 5g
low-carb tuna salad, whole30 appetizer, whole30 tuna salad
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