Two Minute Tuna Salad

So maybe it will take you a little bit longer than two minutes; but this salad was crazy fast to make and crazy good to eat!  If you already have eggs hardboiled, and your chopping skills are refined, this might just be the fastest meal you’ve ever made – and tasty too!!

This salad fed three hungry adults.

Two Minute Tuna Salad

4 – 6oz cans tuna, drained and crumbled (I use Wild Planet Brand which I happily found at Costco!! Also feel free to use canned or fresh wild caught salmon)

4 hardboiled eggs, diced

1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces

2 big handfuls of spinach

5 celery stalks, diced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

2-3 garlic cloves minced

3 tablespoons capers

Sea salt and black pepper to taste

1. In a large salad bowl add your torn lettuce, spinach, and celery.

2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.

3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.

4. Drizzle the dressing over the salad, add the capers, toss together and serve!!

Enjoy!

Comments

  1. says

    Great site, just started on the Paleo journey myself. I have always been low carbs, now I want to get rid of processed food altogether. Looking for recipes and adding this one to my list.

  2. Veronica says

    It will be above 80 today, so this will be perfect for me to do for dinner tonight and not have to sweat in front of a hot stove. Time to buy ribs for grilling!

  3. says

    Nothing beats tuna for lunch! This salad looks amazing, I can’t wait to try it.
    Thank you so much for all your hard work and delicious recipes, they are always amazing!

  4. Rachel says

    Please excuse my cluelessness, but is it 4 six-ounce cans of tuna?? or did you just mean 1 can of 4 to 6 ounces? I’m just getting started here. Thanks.

  5. jeanne says

    That looks like what I had for lunch today! I intended to make your Tuna-Stuffed Eggs, but mangled a few of the emptied-out whites and ended up chopping everything up together instead. I used Paleo Mayo instead of the olive oil and threw in a few chopped-up cornichons and a handful of toasted sunflower seeds. I rolled it up in romaine leaves, and it was awesome! (The only problem is limiting myself to ONE PORTION at a sitting, but I’m working on it…!)

  6. Amy says

    This was FANTASTIC – Thank you! I used orange bell pepper instead of celery because that was what i had on hand. A great last-minute go-to recipe as I almost always have all the ingredients on hand!

  7. Amanda says

    I’ve been paleo for a few years and this is the first time I’ve had tuna and eggs together. Crazy I know! Needless to say this just may be my new favorite combo! Also, I’ve been getting sick of my lemon juice and olive oil dressing so I love this new dressing! I made my two minute salad more of a 5 minute salad. Instead of celery, which I didn’t have on hand, I added grape tomatoes, red onion, and cucumber. I also took out the capers because I’m not a fan of them. I love this salad and can’t wait for leftovers tomorrow!

  8. says

    We make a version of this with sardines instead of tuna, and a creamy homemade ranch dressing (using homemade mayo and coconut milk). It’s great on a hot day when the last thing you want to do is be in the kitchen cooking.

  9. Nichole says

    This was excellent! I made it last night. We’re not fully paleo (uh-oh, can I say that on here ;)) but we eat whole, real foods. That said, I own two of your cookbooks and find myself coming to your website for meal ideas all the time. Keep up the great work!

  10. Sarah says

    Ok so I’m very new to the Paleo thing actually this is my first week! Can you tell me how big a serving size is and how many Carbs are in a serving?

  11. Ana says

    I am confused, capers, olive oil and vinegar are not part of a paleolithic diet. However, grains are a part of paleolithic diets, picked from wild growth (not cultivated). Very confusing….

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