I made this paleo Tuna Salad because I wanted to try some new ingredients for my husband’s lunch — namely, artichokes. Â Blech! Â 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
- 1/2Â cup artichokes, drained and chopped
- 1/4Â cup black olives, chopped
- 1/2Â small red onion, finely chopped
- 2Â tablespoons capers
- 2Â tablespoons flat leaf parsley, chopped
- Salt and freshly ground black pepper
- 1Â tablespoon lemon juice (I used half a fresh lemon for this)
- 1 to 2Â 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. Â Maybe that’s why it tasted fine to me. Â (laughing) Â I’m guessing that since the artichoke is chopped up, you don’t get the full flavor of the larger pieces.