day nine: tuna salad

Remember that 90s phenomenon, chili in a bread bowl? I used to serve that to my friends in university and felt very adult. I couldn't help but remember my earlier culinary dalliances today when I made a whole30 version - tuna in a lettuce bowl. Clearly not the same - but we can pretend. I love my tuna salad crunchy with green apple, celery, scallions, kalamata olives, a bit of house-made mayo, salt, and pepper. I piled all of this into a hollowed out half of an iceberg lettuce head. This seems like total 50s housewife cooking and I love it! Crunchy and fresh - it was my favourite whole30 lunch so far.

tuna salad

1 can happy water packed tuna, drained and rough chopped
1/2 green apple, diced, skin-on
2 stalks celery, diced
3 tbsp scallions, thinly sliced (or green onion)
5 kalamata olives, pitted & chopped
3-4 tbsp homemade mayo
3-4 tbsp fresh herbs, rough chopped (I used basil, but dill, thyme, rosemary would be lovely) lemon zest, 1/2 lemon
salt & pepper, to taste

Combine all ingredients in bowl. Transfer to vessel of your choosing.

breakfast: eggs, roasted tomatoes lunch: crunchy tuna salad, lettuce cup