AuthorRachel StricklinCategoryLunch, SnacksDifficultyBeginner 1 can wild-caught tuna
1 ½ tbsp unsweetened dairy-free Greek yogurt
½ tbsp dijon mustard
½ tbsp yellow mustard
3 mini bell peppers
1 stick celery
1 pickle
1 boiled pasture-raised egg, chopped
¼ cup pecans
pepper, to taste
Quick dash taco seasoning or red chili flakes if you want an extra kick!
1
Dice and chop all ingredients then mix tuna + mayo + spices together and store in a glass air-right container in the fridge.
2
Serve it up as a sandwich on bread, as a dip for veggies, or scoop it onto your favorite cracker!
Ingredients
1 can wild-caught tuna
1 ½ tbsp unsweetened dairy-free Greek yogurt
½ tbsp dijon mustard
½ tbsp yellow mustard
3 mini bell peppers
1 stick celery
1 pickle
1 boiled pasture-raised egg, chopped
¼ cup pecans
pepper, to taste
Quick dash taco seasoning or red chili flakes if you want an extra kick!
Directions
1
Dice and chop all ingredients then mix tuna + mayo + spices together and store in a glass air-right container in the fridge.
2
Serve it up as a sandwich on bread, as a dip for veggies, or scoop it onto your favorite cracker!
