Super simple hella tasty tuna salad laced with soaked flaked almonds, paleo mayo & mustard dressing, fresh herbs and veggies, not forgetting olives for good measure. Served up in mini cucumber cups for prettiness as much as grab and runs snack sake. It’s another staple salad to add to the list!
A week and half with no oven…I’m sure your as tired about me going on about it as I am listening to myself whine. Roast squash is first on my agenda though I have a plan of action for some grilled sweet potato slices…I’ll let you know how it goes!
In the meantime I’ve eaten my way through all my leftover turkey, a hell of a lot of pan fried salmon, a heap of salads and one awesome Crockpot creations which I’ll get around to sharing once I get my ass in to photo editing gear.
I’ve one heck of a back log and somehow what I made two days ago just seemed easier to share. I’m being kind to myself this January, getting more sleep, eating virtually no sugar and putting zero pressure on myself to anything beyond what I deem necessary at any given time. The appropriate #tag?!?!? #consciousness #change
I’ve quite a fair few go to “no cook” meals..
And of course tuna had to be added to the mix. Stir fries and lots more eggs are to fill the rest of the week, perhaps a steak if I can manage to cut something edible from what is a beautiful piece of haunch venison which should by all rights be roasted as a whole. I plan on sticking the majority of it in the freezer for a rainy and oven working day sometime in the near future!
I need to get back in to my cooking groove. The holidays were awesome. Lots of time off work, time to put things, life, in to perspective, but I’m ready to get back in to cooking up some tasty (mainly savoury!) eats!
This salad was incredibly quick and easy to prepare. I devoured the whole lot with a side of two fried eggs and mound of avocado on top..I was feeling particularly hungry! You could of course wrap it up in some lettuce leaves of choice for some handy pick up able wraps or a post meal thought was to simply piled it high in to two side of a pitted avocado…perhaps with a little scooped out to accommodate more filling.
Soaking the almonds is key to make them easier to digest (I definitely notice the difference, not only on my tummy but also my jaw!).
“Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.”
It also makes the nutrients more readily absorbed by the body once ingested.
I try not to overdo the tuna..usually! Due to the high mercury content but this salad and my seared tuna steak are rare exceptions to the rule!
What’s your go to no cook speedy meal option?
Paleo Flaked Tuna & Almond Salad
Prep Time: 10 minutes
Keywords: raw blender salad gluten-free grain free low-carb paleo soy-free sugar-free celery almonds tuna
Ingredients (Serves 1 -2)
- 8 oz (225g. 2 small cans) of sustainable tuna drained
- 1/4 cup (60g) soaked raw almonds
- 1 stalk of celery finely diced
- 1 spring onion finely sliced
- 5-6 green pitted olives finely diced
- 1 heaped tbsp fresh parsley fined diced
- 1/4 cup (60g) paleo mayo
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/4 tsp Himilayan rock salt
- 1/2 tsp Freshly ground black pepper
Whisk together all dressing ingredients until smooth.
Blitz almonds to coarse flakes in a mini chopper or coarsely chop.
Mix together all salad ingredients.
Garnish with parsely. Serve with a side of fried eggs or in cucumber cups!
Thickly slice a cucumber, spoon out the seeds, being sure to leave a base. Spoon 1-2 tsp of tuna in to each cup and garnish with a little extra black pepper to serve.