Ingredients
Scale
- ½ head of Broccoli
- ½ head of Cauliflower
- ½ head of Iceberg Lettuce
- 2 white Figs
- ½ organic Lemon (thinly sliced)
- 2 large Strawberries
- 10 leaves of Basil
- 1 ½ cans Safe Catch Tuna of choice* (I used “Citrus Pepper” and “Garlic Herb”)
If you are on the AIP and/or decide to use unseasoned Safe Catch tuna, you can season it yourself with:
- 2 tsp Extra Virgin Olive Oil
- 1/4 tsp Turmeric
- 1 tsp dried Italian Herbs
- 1 pinch Himalayan Salt
Instructions
- Wash and cut all the veggies. Chop the lettuce and rice the broccoli and cauliflower in a food processor (if you don’t have one, you can also use a blender on “low”).
- Thinly cut the figs, lemon and strawberry and break down the tuna in small chunks (season it, if you decide to go with the plain version).
- Place the ingredients in a big glass jar like you see in the photos, creating fun layers of color, and transfer the mixture into plates when it’s time to eat.
- Please note that his presentation is mostly visual and I definitely recommend it if you want to impress your guests or simply have the time to do it. For a quicker version of this autoimmune paleo tuna salad, simply mix all the ingredients in a bowl, mix well and enjoiy!
- Category: Starter
- Cuisine: Italian