Turmeric Dill Tuna Salad
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Ingredients
1 large carrot
2 stalks celery
1/2 small onion
1/4 cup fresh dill
(2) 5 oz cans tuna
5 tbsp soy-free Veganaise (or avocado oil-based mayonnaise)
1-2 tbsp stone ground mustard
1 tbsp lemon juice
1 tsp (1scoop) Turmeric Power
1 tsp organic garlic powder
1 tsp pink Himalayan sea salt
1/2 tsp organic cayenne pepper
1/2 tsp organic black pepper
10 pieces of butter crunch lettuce (for serving)
Preparation
Cut carrot, celery, onion and dill into large chunks and place in a food processor with the s-blade. Pulse a few times until vegetable pieces are slightly chopped. Using a spatula, push any pieces back down into bottom of food processor. Drain tuna and add into food processor along with Veganaise, mustard, lemon juice, turmeric, garlic, sea salt, and peppers. Pulse until mixture is combined well. (Can blend more for smoother consistency) Place 2 tablespoons mixture onto each piece of lettuce for serving. Roll up to eat.
Makes 8-10 servings.
1 large carrot
2 stalks celery
1/2 small onion
1/4 cup fresh dill
(2) 5 oz cans tuna
5 tbsp soy-free Veganaise (or avocado oil-based mayonnaise)
1-2 tbsp stone ground mustard
1 tbsp lemon juice
1 tsp (1scoop) Turmeric Power
1 tsp organic garlic powder
1 tsp pink Himalayan sea salt
1/2 tsp organic cayenne pepper
1/2 tsp organic black pepper
10 pieces of butter crunch lettuce (for serving)
Preparation
Cut carrot, celery, onion and dill into large chunks and place in a food processor with the s-blade. Pulse a few times until vegetable pieces are slightly chopped. Using a spatula, push any pieces back down into bottom of food processor. Drain tuna and add into food processor along with Veganaise, mustard, lemon juice, turmeric, garlic, sea salt, and peppers. Pulse until mixture is combined well. (Can blend more for smoother consistency) Place 2 tablespoons mixture onto each piece of lettuce for serving. Roll up to eat.
Makes 8-10 servings.
