On my first round of Whole30, I didn’t eat tuna once, or chicken (besides chicken sausages). When it was over I thought that was funny – because they are two of the easiest things to make – especially tuna! One of my favorite ways to enjoy it is a tuna melt – tuna on slices of bread with pickles on top (and cheese for those who tolerate dairy) – broiled in the oven. But since we are trying to keep this whole30 approved, let’s forget the bread!

Once you learn how easy it is to make your own mayo – your whole30 can change dramatically. I use the mayo recipe by planksloveandguacamole. On my second round I got better at diversifying and one day I wanted tuna. I threw this salad together and it was a hit. Since then I’ve made it quite a bit and have perfected it. I am a “throw together” kind of cook. I add a little of this and that and it usually turns out great. So I had to stop and think this time about measurements so that I could put the recipe up! This recipe is easy to change up or adjust as your tastes desire.

These tuna boats are great to put a big batch together and have in the fridge – especially if you are doing whole30. It’s a good meal prep item that is fast and tasty. You don’t have to put the salad into “boats” either, you can dump some on top of leafy greens or spinach and eat it that way. Or straight out of the bowl! I love the crunch of the celery and pickles, but the cashews are the secret ingredient here. They are so perfect in this salad and add some great healthy fat to keep you satiated as well.

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