I want to create Paleo mayonnaise, but the blender I have is unfortunately not up to the task. I need to get a proper food processor before I can begin that challenge.
In the meantime, I have been creating mayo-free tuna salads. One of my favorites involves chickpeas, but since I’m in the middle of a Whole30, that recipe is off limits! I had a bit of a sweet tooth this morning, so I whipped up this version for lunch. The grapes give a nice, light juiciness, the celery adds crunch, and the dates give it the touch of sweetness I was craving. Dried cranberries would work well in this recipe too, possibly better than the dates, but I can’t eat them these days. Give them a try and let me know how it is!
5-6 romaine leaves, or other lettuce leaves for wrapping
6 oz can of tuna, drained
approximately 12 grapes, halved
1 stalk celery, chopped into small pieces
2 Medjool dates, pitted and minced OR small handful dried cranberries
juice of 1/2 a lemon
1 and 1/2 tbsp extra virgin olive oil
1/4 tsp dried dill
salt and pepper to taste
Separate and wash romaine leaves and set aside. Combine remaining ingredients and mix well. Scoop onto lettuce leaves, fold, and enjoy!