juice of 1 lime
2 cans drained olive oil wild tuna
1/2 jalapeno, chopped
2-3 green onions
Sea Salt and pepper
Heirloom or ripe organic tomato
lettuce (optional)
balsamic/evoo (optional)
Smash avocado in bowl.
Add lime juice, tuna, jalapeno, green onions, salt and pepper. Stir. Serve inside a hollowed out tomato or as a salad. I like to plate on lettuce with large tomato wedges and drizzle with EVOO and Balsamic. This is my quick go to for work lunch. Delicious and filling. The avocado is better than mayo but you can also make paleo mayo and add it.
For the Paleo Mayo:
- One egg (some say room temp others say cold is fine)
- One cup Extra Light Tasting Olive Oil
- The juice of half a lemon or lime (about 2-3 teaspoons)
- A generous pinch of salt
It’s very important that you use light tasting olive oil
In a blender, blend the egg, salt, lime or lemon juice for a minute then slowly add the oil to the top hole in the blender and Viola! PaleoMayo. From here you can add chipolte powder, dijon, or other seasonings. I use it for my take on Whole Foods Sonoma Chicken Salad. This goes great with deviled eggs too.
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