Mayo is one of those things that I don’t eat very often.
I don’t eat it mostly because most mayos are made with soybean oil or canola oil, which are both highly processed oils that I’d rather avoid.
So things like tuna salad and chicken salad are often special treats when I’m out to eat, and I don’t make them at home because I don’t buy mayo…
…but that’s about to change.
Because of Primal Mayo
This mayo is from Primal Kitchen and it’s a whole new take on mayo.
Primal Kitchen (Mark Sisson’s company) is made with avocado oil and cage free eggs…and it’s delicious.
When I got it in the mail, I was so excited that I ran out and bought two cans of tuna to make a simple tuna salad.
I decided to use Pole and Line Tuna, because they use more sustainable methods to catch their fish (the pole and line fishing which eliminates bycatch) and because each can is signed by the captain of the boat that caught the fish, which I think is very cool.
- 2 cans tuna
- ¼ cup Primal Kitchen's Mayo
- 2 tsp mustard
- ½ red onion, diced
- 3 to 4 stalks celery, chopped
- ½ pink lady apple diced
- sea salt
- Mix all of your ingredients in a bowl and eat! SO easy....
I ate my tuna salad over some mixed greens and it was delicious!
The best thing about this recipe is that you can substitute any kind of veggies– add peppers or jalapeno or pear or mango.