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Jaw-Dropping Autoimmune Paleo Tuna Salad (GF, DF, AIP)

Ambra Torelli
Course Starter
Cuisine Italian
Servings 2

Ingredients
  

  • 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!