Harvest Season Part I: Paleo Tuna Salad Wraps

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It’s harvest season and if you are like me, you are overwhelmed with both fresh garden produce and the heat. I mean what are you suppose to do with 4 tubs filled with cucumbers when it is 85 degrees out!

Paleo Tuna Salad Wraps
After dehydrating 4 gallons of Italian prunes, canning 8 quarts of applesauce and 12 quarts of fruit cocktail,  a simple dinner without the added heat of the oven or stove is a must! These tuna salad wraps are fresh, easy and pack the protein you’ll need to finish canning those beans and beets.

Paleo Tuna Salad Wraps Ingredients

Prep Time: 15 minutes
Cook time: None
Yield: 4 Large Lettuce Wraps

  • 1 4-oz can of Tuna wild albacore
  • 1 Head of Romaine lettuce (leaves washed and separated)
  • 1/4 cup diced onion
  • 1/8 cup diced celery
  • 5 kosher refrigerator pickles diced (recipe here!)
  • 3 Tblsp chopped parsley
  • 1 Tblsp fresh ground black pepper
  • 1 Tblsp Sea Salt
  • 6 Tbsp Extra Virgin Olive Oil
  • 1/2 lemon or lime juiced
  • 1/4 bunch of cilantro chopped (optional)
  • 1 jalapeno diced (optional)
  • 1 Avocado sliced
  • 1 Tomato sliced

Paleo Tuna Salad Wraps Instructions

In a bowl combine tuna, onion, celery, pickles, parsley, pepper, salt, olive oil, lemon/lime juice, cilantro  (optional) and jalapeno (optional) using a fork. IMG_2844
Fill cleaned romaine lettuce hearts and garnish with tomato and avocado.IMG_2845

Here’s part 2… Harvest Season Part II: Kosher Refrigerator Dills Pickles (Paleo)!

[amd-zlrecipe-recipe:40]

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