The Pioneer Woman Tasty Kitchen
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Low Carb Mediterranean Tuna Salad

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Level: Easy

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Description

A quick, easy recipe that’s great for meal prep lunches! Gluten-free, keto and whole30 too!

Ingredients

  • 1 teaspoon Pine Nuts
  • 1 can (5 Oz. Drained) Tuna, Packed In Water
  • 2 Tablespoons Roasted Red Peppers, Sliced
  • 1 Tablespoon Paleo Mayo
  • 1 Tablespoon Sun Dried Tomatoes Packed In Olive Oil, Drained And Diced
  • 4  Kalamata Olives, Sliced
  • 4  Cherry Tomatoes, Diced
  • 1-½ teaspoon Lemon Juice (or To Taste)
  • 1 teaspoon Lemon Zest
  • ½ teaspoons Dried Parsley
  • ¼ teaspoons Dried Oregano
  • ¼ teaspoons Dried Basil
  • Salt To Taste

Preparation

Heat oven to 350ºF. Place he pine nuts on a small baking sheet and cook until lightly golden brown, about 5–7 minutes. Watch them closely so they don’t burn.

Stir all the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.

Chop the pine nuts and stir them into the tuna. Serve in lettuce wraps or on bread. Devour!

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