Whether you're trying to follow a Paleo diet or want to go gluten-free, we have a new cookbook to recommend: "Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes" (click for publisher details). It's full of Paleo-approved recipes that are fabulously flavored and so quick that even the busiest person can find time.
Sections include snacks, soups, salads, main dishes, sauces, sweets and even cookies. The authors also are the creators of the popular "Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen" (click for details).
Try the sample recipe below to experience the pleasures. Included is the author's note about the recipe.
TUNA OLIVE SALAD
Yield: 3–4 main course servings
"The tuna salad I grew up with was typically made with Miracle Whip and not much else, and it was served on Wonder Bread. It was cheap and easy, and the sweetness from the Miracle Whip made it something I liked (for the record, I don’t like mayonnaise or anything like mayonnaise on its own). This tuna salad rendition pairs the freshness of the lemon beautifully with the tuna and the olives—no mayo needed, which makes me happy! — JULIE"
NOTES: You can use any kind of olives that you’d like, but the briny flavor of the kalamatas works very well in this dish. To add more crunch, mix in some diced celery or apples, or any vegetables or fruits of your choosing.
- 15 ounces canned tuna, drained
- ¾ cup pitted kalamata olives, chopped
- Juice of 1 lemon
- 3 tablespoons chopped fresh flat-leaf (Italian) parsley
- 2 teaspoons lemon zest
- 2 teaspoons good-quality olive oil
- Salt and freshly ground black pepper, to taste
In a medium bowl, mix all the ingredients together until well combined.
Serve the tuna mixture on top of a green salad or eat it just as is!
5 Active hands-on time
5 Total time