Tuesday, June 21, 2016

Tropical Tuna Salad (AIP, Paleo)

Ok, so it's been a while folks, but I promise I have a really good excuse. Her name is Emily Rose and she was born on April 15 and has become my everything. It has been a very emotionally and physically exhausting last two months, but I am so happy to finally be able to hold her. Nothing you do will ever prepare you for what it is like when they let you leave the hospital with this new life. I am working on a post to share just what we have gone through.

Now on to the food. I do not even want to admit how much tuna I have consumed since little Emily came along. It is such an easy protein and requires almost no effort to eat. After having it in all the ways I normally do, I felt the need to change it up.

Recently, I was watching some cooking show (can't remember which one, there are so many) and the challenge was to create a dish using kitchen. This got my mind running because in the paleo lifestyle it is emphasized to use everything you can and to not let food go to waste. So when bought a pineapple this week, I knew I was going to challenged myself to use the core in a new recipe. This tropical tuna salad includes pineapple core and some other yummy favorites. Plus it is super easy to make, which makes this new momma happy.

Tropical Tuna Salad


  • 1- 7 oz can of tuna
  • ½ cup pineapple core, finely chopped
  • ½ cup mango, chopped
  • ¼ cup red onion, finaly chopped
  • 1 tablespoon of fresh dill, roughly chopped
  • 2 tablespoons coconut cream (the solid part of coconut milk when left in the fridge overnight)
  • 1 avocado, diced
  • Himalayan sea salt, to taste


  1. Combine tuna, pineapple, mango and red onion in a medium mixing bowl.
  2. Add in coconut cream and fully combine ingredients.
  3. Fold in avocado and dill, and sprinkle with sea salt.
  4. Enjoy on its own, on top of a bed of greens, or with some plantain chips.