My Jersey Style Deli Tuna Salad brings me back to my childhood, growing up in a small town in Northern New Jersey. We couldn't walk or drive two blocks without seeing at least one bagel shop – probably flanked by a couple of Italian restaurants. If you're from that area, you feel me here.
Well, funny enough, my Italian father eventually started making bagels at home – which are gluten-filled, so we stopped eating them many years ago, sigh – but I never got over my love of this deli tuna salad. In fact, I loved it so much that I even ordred it in a small to-go tub without the bagel after going gluten-free and paleo.
The mayonnaise used in most deli tuna salad options (and the quality of the tuna fish, for that matter) are certainly not going to be top-notch, so I knew I needed to make this one from scratch, at home. If you're looking to avoid vegetable oils when you dine out, avoid mayonnaise-laden options!
This paleo deli tuna salad is quick to whip up, and delicious in a lettuce wrap, with sliced veggies like cucumber or carrots, or as part of a paleo-friendly or gluten-free bagel sandwich (as pictured), if that works for you!
Jersey Style Deli Tuna Salad
- 1 small red or yellow onion approximately 3-3.5 ounces, cut into quarters
- 1 large or 2 small carrots approximately 4-5 ounces
- 2 cans wild tuna
- 1 tablespoon TRIFECTA blend or SUPER TRIFECTA blend
- 4-6 tablespoons homemade or Primal Kitchen mayonnaise depending on how creamy you'd like it
- 1 tablespoon tuna juice (optional)
- Set up your food processor with the regular blade, and add the onion. Process until finely minced.
- Remove the regular blade and attach the shredding disc. Shred the carrot into the processor on top of the onion.
- Drain the tuna, reserving the liquid in a small bowl. Add the tuna and spice blend and pulse a few times. Then add the mayonnaise and pulse until well combined. You can add some the tuna juice if you want a softer mixture without adding additional mayonnaise.
- Note: a yellow or white carrot will keep the salad from turning orange. You could also use a stalk of fresh celery shredded in after the carrot.
- Baked Potato Chips from Practical Paleo, 2nd Edition
- Gluten-free bread or crackers
- With sliced cucumber, carrots, endive, or jicama
- Stuffed into romaine lettuce spears
For more easy lunch ideas:
For more recipe ideas and recipes that use Balanced Bites Spices, head to our recipes index page here.