Ever since we came up with the recipe for our “primal friendly” mayo, I have been wanting to try making tuna salad. I tried a tuna salad once with the typical paleo mayo (flaxseed oil and olive oil). It wasn’t something I was crazy about, but it wasn’t bad either. The mayo recipe we perfected from grapeseed oil is probably the closest we will ever get to the real deal Hellman’s. It’s creamy, delicious, and enhances the flavors of tuna or chicken perfectly. We would like to add, however, that we are currently on a search to modify our mayo recipe using another oil. Although grapeseed oil is ideal flavor wise, it doesn’t quite make the cut nutrition wise. It is a high PUFA oil (polyunsaturated fatty acid). PUFA oils are prone to rancidity and oxidation when exposed to heat. Stick to coconut oil for most sauteeing and baking, and of course olive oil. If you are going to use grapeseed oil, for flavor purposes (which we have done for our mayo), just make sure to use it as a cold oil. We are hoping to soon come up with an alternative mayo recipe that is award winning for both flavor and nutrition. Until then, we will continue to use our grapeseed oil recipe in moderation.

On to the meal!

• 1 can of chunk white albacore in water
• 1 tablespoon Hayley’s Mayonnaise
• 1/4 cup chopped celery
• 1/8 cup chopped onion
• 2 roma tomatoes
• salt, pepper, and garlic powder to taste

1. Open can of tuna, and rinse tuna under cold water.
2. Combine tuna and mayo.
3. Sprinkle with salt, pepper, and garlic powder.
4. Add in chopped celery and onion.
5. Plate over a bed of lettuce and sliced roma tomatoes.