Description
A quick, easy recipe that’s great for meal prep lunches! Gluten-free, keto and whole30 too!
Ingredients
- 1 teaspoon Pine Nuts
- 1 can (5 Oz. Drained) Tuna, Packed In Water
- 2 Tablespoons Roasted Red Peppers, Sliced
- 1 Tablespoon Paleo Mayo
- 1 Tablespoon Sun Dried Tomatoes Packed In Olive Oil, Drained And Diced
- 4 Kalamata Olives, Sliced
- 4 Cherry Tomatoes, Diced
- 1-½ teaspoon Lemon Juice (or To Taste)
- 1 teaspoon Lemon Zest
- ½ teaspoons Dried Parsley
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Dried Basil
- Salt To Taste
Preparation
Heat oven to 350ºF. Place he pine nuts on a small baking sheet and cook until lightly golden brown, about 5–7 minutes. Watch them closely so they don’t burn.
Stir all the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.
Chop the pine nuts and stir them into the tuna. Serve in lettuce wraps or on bread. Devour!
