One of the first things I really learned to “make” on my own was my dad’s tuna salad. I distinctly remember living in my own apartment with my own kitchen for the first time and thinking that I could make anything, ANYTHING! So I made tuna salad. Anti-climatic, huh? Still, sometimes these baby steps are the sort of affirmation you need to feel confident doing more complicated things (see: pasta. What? It was college after all). I remember calling my dad up and asking him what he put in it. His answer was simple: sweet relish, tuna, mayonnaise, hard boiled eggs, and seasonings. Sometimes, he said, he’ll serve it inside half an avocado. You know, because avocado makes everything taste better.
Easy enough and delicious in its simplicity, I made a lot of tuna salad over my college years, and sometimes, when I’m feeling nostalgic, I still pull out dad’s old recipe. I even bought sugar-free sweet relish one time (do not recommend), before foregoing the relish altogether, just to try to “healthify” the recipe some more. I also, over time, started to add some veggies into the mix so that it would be a more complete meal of protein and carbs. Sometimes I add the hard-boiled egg, but most times I can’t be bothered to wait long enough to make it. To me, tuna salad had always been and should always be one of those standing over the counter and throwing things together kind of meals. Hard-boiling an egg? You gotta plan that, brah.
Which brings me to my Whole30. This week for some strange reason has turned out to be a week of throwing random things together at the last-minute recipes. Once I was in this mindset, dad’s tuna salad jumped up from the well of my memory and was like, hi! I’m perfect for this! So, I set out to make a Whole30 compliant tuna salad with a homemade mayonnaise. Mostly because I wanted something in an avocado cup.
Paleo Tuna Salad in Avocado Cup
Paleo mayonnaise inspired by The Paleo Kitchen
1 large pastured egg
3/4 cup olive oil or other oil
1 tsp Dijon mustard
1/2 tsp fresh lemon juice
1/8 tsp kosher salt
2 7-oz cans albacore tuna
3 celery stalks, trimmed, cut in half lengthwise and diced small
1/3 cup red onion, diced small
3 tbsps fresh parsley, minced
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp freshly ground black pepper
3 avocados, cut in half around the seed and pitted
1. Add the egg, olive oil, Dijon mustard, lemon juice, and 1/8 tsp salt to a medium container (I used the container that came with my immersion blender). Place the blender in the bottom of the cup, then turn it on high-speed and blend until the bottom begins to turn white and frothy. Then, slowly lift the immersion blender blade up through the rest of the mixture so that the oil mixes in well. Once everything is mixed in, which should take no longer than 30 seconds, turn off the blender. Pour the mayonnaise into a mason jar or other airtight container for storage, but reserve 1/3 cup for the tuna salad.
2. In a medium-sized bowl, use a fork to break the tuna up into small pieces. Once small, add the celery, the onion, the parsley, the reserved 1/3 cup of mayonnaise, the garlic powder, and salt and pepper.
3. Mix until everything is well-distributed and the mayonnaise coats the fish. Feel free to add more mayo if you like a creamier tuna salad.
4. On a small plate, put down one half of the avocado and then use a spoon to top with the tuna salad. . Garnish with extra parsley and serve!