I made this paleo Tuna Salad because I wanted to try some new ingredients for my husband’s lunch — namely, artichokes. Blech! Or … so I thought. The original recipe has you putting the tuna salad in tomatoes but that wouldn’t work very well for a lunch so I changed it up a bit.
The recipe calls for 3 cans of tuna in oil — I reduced the amount to 2 since my husband usually takes other things for lunch in addition to a salad and I didn’t want this salad to go dry sitting in the refrigerator.
Here are the main ingredients … ooohh, the capers are almost off the photo.
And … here’s the recipe for you with a few changes.
- 2 cans tuna in olive oil, drained
- 1/2 cup artichokes, drained and chopped
- 1/4 cup black olives, chopped
- 1/2 small red onion, finely chopped
- 2 tablespoons capers
- 2 tablespoons flat leaf parsley, chopped
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice (I used half a fresh lemon for this)
- 1 to 2 tablespoons olive oil
Directions (pretty simple)
- Mix all the ingredients in a bowl then season with salt and pepper.
And that — is pretty much it.
I am not a fan of artichokes but it tasted fine to me. My husband, whose the artichoke lover, told me that he couldn’t tasted the artichoke at all. Maybe that’s why it tasted fine to me. (laughing) I’m guessing that since the artichoke is chopped up, you don’t get the full flavor of the larger pieces.