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tuna salad

Clean Eating Tuna Salad & Coconut Oil Mayonnaise

Dr. Renae Norton
Tuna salad is a favorite food of many of my patients that are in treatment for eating disorders such as anorexia, bulimia, binge eating disorder, and ARFID. It’s easy to make, scrumptious, and full of protein! To avoid some of the not-so-healthy ingredients in store-bought mayo, I make my own. It’s so simple to make. Homemade mayo is mouthwatering and delicious. It beats the taste of store-bought mayo any day! My tuna salad recipe has become a favorite among family, friends, and patients. Organic, pasture-raised, chicken can also be substituted for the tuna to create an amazing chicken salad!
What kind of canned tuna is healthiest?
According to Dr. Cate Shanahan, it is best to buy tuna that is in olive oil, rather than water. Olive oil preserves the essential omega-3 fats better than water. However, if it’s packed in another oil (such as canola, sunflower or cottonseed oil), Shanahan recommends opting for water-packed tuna. Canola, sunflower, and cottonseed oils tend to oxidize during processing. Not good news for your heart!
Prep Time 10 mins
Total Time 10 mins
Course dinner, Lunch, Main Course
Cuisine American
Servings 3 servings
Calories 172 kcal

Ingredients
  

Tuna Salad

  • 2 cans wild-caught tuna drained and flaked with fork or cooked and cooled organic chicken, cubed
  • 4 egg whites sauteed in olive oil and chopped – save the egg yolks for homemade mayonnaise -recipe follows below
  • chopped onion to taste
  • chopped celery to taste

Coconut Oil Mayonnaise

  • 4 egg yolks
  • 1 whole egg
  • 1/4 tsp ground sea salt
  • 1/4 tsp garlic salt
  • juice from 1/2 lemon
  • 1/4 cup white wine vinegar
  • 2/3 cup coconut oil

Instructions
 

Coconut Oil Mayonnaise

  • In food processor, very slowly process egg yolks and whole egg. With processor still running, slowly add in sea salt, garlic salt, lemon juice, and vinegar ingredients until completely mixed.Test for degree of saltiness and salt to taste.With processor running, add coconut oil and continue processing until blended completely.
    Keeps in the refrigerator for 1 week

Tuna Salad

  • Combine all ingredients. Serve on top of lettuce leaves with a side of dill pickle.
Keyword chicken, clean eating, tuna

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