For working people, this is an ideal salad to throw into a container and store in the company fridge for lunch.
Prep time: 15 minutes
Total time: 15 minutes
Yield: 2 large main course salads
3 cans albacore tuna (I like mine packed in olive oil)
3/4 c. mayonnaise (Best Foods is GFCF, but not soy-free)
2 long stalks celery cut into strips and finely chopped
1/4 c. finely diced red onion (about 1/4 of an onion)
1/2 tsp. salt
1/2 tsp. celery seed
2 hearts of romaine lettuce, cleaned and shredded
1 sliced tomato (omit for nightshade allergy)
handful of Kalamata olives
2 large basil leaves, cut in a chiffonade
Drizzle of olive oil and balsamic vinegar
- Drain oil out of tuna by pressing top of can into the tuna once you’ve opened it.
- Flake tuna apart with hands and add mayonnaise, celery, onion, salt and celery seed. Mix well.
- Fill a portable container with lettuce and arrange half of tuna on top. Add tomato and olives and a sprinkle of basil chiffonade.
- Top with a drizzle olive oil and balsamic vinegar. Enough tuna to make 2 big salads.