Paleo Tuna Salad in Avocado Cups


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
Serves 6



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.
IMG_86204. 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!

Whole30: Week 1

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I’ve now officially started my second week of Whole30, and I’m happy to report that it’s going pretty well. There were some definite challenges this week, but I think mostly because I was already eating pretty well before I started the Whole30, I haven’t experienced some of the worse parts of the infamous Whole30 timeline, but just for fun, I’m gonna go through a mental recap using it as a guideline.

“Day 1: So what’s the big deal?” Yup. Felt that exactly. In fact, for breakfast day 1, I made the same thing I’d been eating for the whole week prior: bacon, mushroom, onion, and red pepper scrambled eggs. Breakfast scrambles are the best for using up any bits and pieces of random vegetables you have in the fridge, so that’s what I’ve been doing until I get tired of it. I also had leftover pulled pork and stir-fried veggies from the week before for lunch, and for dinner I ended up throwing some lamb shoulder chops on my grill pan and making a side of theclothesmakesthegirl’s silky zucchini soup. And, it did feel good to be consciously aware that I was making good choices.

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“Days 2-3: The Hangover” Not so much (at least not compared to the one I had the day before I started whole30). My breakfast continued to be my scrambled eggs, my lunch was leftovers of lamb and soup, and for dinner I threw together paprika roasted chicken thighs with pastured chicken we’d picked up at the farmer’s market a few weeks before and a wilted bacon spinach salad.

Not the greatest pic, sorry

Not the greatest pic, sorry

The only real challenge of these two days was  a pre-scheduled Austin Food Blogger’s Alliance happy hour at Sushi Zushi. I contemplated over and over again whether I should just skip it but when I saw that they had riceless rolls, I decided to go.  It was definitely difficult, and more than little disappointing to not be able to eat about 90% of the food they offered, but the shishito peppers and the riceless roll that they special ordered for me were both really really good.

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“Days 4-5: Kill ALL the things!” Again, not really. Or, at least, not sure, because these two days also coincided with a big deadline at work so I was already stressing out about that. My breakfast these days consisted of leftover bacon spinach salad with a fried egg and fruit and more scrambled eggs, this time with Mexican chorizo that made my week. I did, however, get tired of both my zucchini soup and lamb leftovers at this point though, so I used up some leftover sweet potato, cabbage, and bacon and made a sort-of stir fry that was very satisfying. And Friday Mr. Little Fish and I had a small, last-minute dinner party of grilled steak with caramelized mushrooms and onions, crispy salt and vinegar potatoes, and oil and vinegar coleslaw (that I unfortunately forgot to take pictures of). Our friends also brought sausage, cauliflower rice, and spaghetti squash. The whole meal was decadent and fantastic, and no one ever would have guessed that I had a particular “diet.” It did sort of suck not to be able to drink, but waking up without any of the aftereffects was kind of great.

“Days 6-7: I just want a nap….” This is an interesting one, because last night, having forgotten about this timeline, I was trying to theorize with Little Fish about why I was having such a hard time waking up this weekend. I thought it might’ve been because I’d started taking my allergy medication at night and it was knocking me out. But now I’m wondering whether it is indeed because of the Whole30. In any case, the food we made this weekend included a DELICIOUS Mexican chorizo, red potato, and spinach scramble for breakfast with a side of banana drizzled with some homemade cinnamon macadamia nut butter (heavenly).

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It also included some grilled salmon that I marinated in coconut aminos, ginger, garlic, and red pepper flakes, but unfortunately for me, resulted in my only fail of the week when I accidentally burned it. It was still delicious; we just lost some to the pan. We ate it with leftover oil and vinegar coleslaw and cauliflower rice that I drizzled with some homemade ghee (see my instagram for some process photos)! I also made the happy discovery that Applegate grass-fed beef hotdogs are Whole30 compliant, so we rounded out the weekend with hotdogs and grilled onions and, you guessed it, coleslaw. And, of course, at some point I snacked on some apples and macadamia nut butter.


Overall thoughts: I know I’m not supposed to weigh myself and count calories and whatnot, but for me this is as much a fitness tool as it is a nutritional reset. So I’m pleased to say I lost at least 2 pounds this week and, even despite all the food I’ve been eating, I’ve continuously clocked in at below my calorie goals. I still get sugar cravings every once in a while, but I’m actually pretty impressed with my willpower, especially at the sushi happy hour. I am sort of preemptively sad that  I won’t be able to enjoy a nice, fun meal out for my birthday next week, but Little Fish and I will be scheduling a birthday dinner for when I get back from Mexico so patience I must have.