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5 from 1 vote

Paleo Creamy Tuna Salad

I’ve learned though the years that everyone has his or her own definition of what tuna salad should taste like. While my childhood tuna salad is yellow and filled with dill pickles, others think sweet pickles and mayo are the way to go.
Prep Time3 hours 10 minutes
Cook Time16 hours
Total Time19 hours 10 minutes
Course: Lunch
Cuisine: American
Servings: 4 servings
Author: Cassy

Ingredients

  • 15 oz Solid Light Tuna in Olive Oil
  • 1 1/2 cups Cashews
  • 1 Large Green Apple
  • 6 Celery Stalks
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Kosher Salt
  • 2 Lemons Juiced
  • 1/2 cup Water
  • 8 Large Butter Lettuce Leaves
  • 5 Radishes Sliced Thinly optional

Instructions

  • Cover raw cashews with water, add 1 tsp kosher salt, and soak for 3 hours. After, dehydrate at 150 F for approximately 16 hours.
  • In a food processor, combine cashews, garlic powder, onion powder, salt, lemon juice, and water. Blend for about 2 minutes or until evenly combined.
  • Drain tuna of all excess olive oil, add to a bowl, and fluff with a fork.
  • Chop apple and celery then add to tuna.
  • Stir in the cashew cream sauce.
  • Eat with a spoon or in butter lettuce.
  • Optional: top with sliced radishes.
  • Enjoy!
  • Time: 15 minute active, 1 day prep (for raw nut prep)

Nutrition

Calories: 553kcal | Carbohydrates: 31g | Protein: 45g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 19mg | Sodium: 764mg | Potassium: 1423mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10932IU | Vitamin C: 25mg | Calcium: 156mg | Iron: 9mg