Tag Archives: tuna salad recipe

Tuna and Egg Salad on Romain lettuce

What is it about lettuce that makes it such a divine alternative to bread? I made myself some tuna and egg salad, which has always been a favorite of mine since I was little, but since I stopped eating bread years ago, I have found Romain lettuce to be the perfect alternative to bread.

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Clean Eating Recipe: Tuna Salad

tuna salad clean eating

Tuna salad is a favorite food of many of my patients that are in treatment for eating disorders such as anorexia, bulimia, binge eating disorder, and bulimarexia. It’s easy to make, scrumptious, and full of protein! To avoid some of the not-so-healthy ingredients in store-bought mayo, I make my own. It’s so simple to make. Homemade mayo is mouthwatering and delicious; it beats the taste of store-bought mayo any day! My tuna salad recipe has become a favorite among family, friends, and patients. Organic, pasture-raised, chicken can also be substituted for the tuna to create an amazing chicken salad!

What kind of canned tuna is healthiest? According to Dr. Cate Shanahan, it is best to buy tuna that is in olive oil, rather than water. Olive oil preserves the essential omega-3 fats better than water. However, if it’s packed in another oil (such as canola, sunflower or cottonseed oil), Shanahan recommends opting for water-packed tuna. Canola, sunflower, and cottonseed oils tend to oxidize during processing. Not good news for your heart!

Tuna Salad

1-2 cans of wild-caught tuna, drained and flaked with fork (or cooked and cooled organic chicken, cubed)
chopped onion (to taste)
chopped celery (to taste)
4 egg whites (sauteed in olive oil and chopped) – save the egg yolks for homemade mayo
homemade mayonnaise (recipe follows below)
raisins or grapes (to taste)

Combine all ingredients. Serve on top of lettuce leaves, with a side of organic tomato slices and dill pickles.

Coconut Oil Mayonnaise

4 egg yolks + 1 whole egg
1/4 tsp ground sea salt
1/4 tsp garlic salt
juice from 1/2 lemon
1/4-1/2 c white wine vinegar – (Coconut Secrets Vinegar)
2/3-1 c coconut oil

In food processor, very slowly process egg yolks and whole egg.
With processor still running, slowly add in sea salt, garlic salt, lemon juice, and vinegar ingredients until completely mixed.
Test for degree of saltiness and salt to taste.
With processor running, add coconut oil and continue processing until blended completely.

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

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