Wild Tuna, Orange and Parsley Salad: Paleo Lunches and Breakfasts on the Go
Recipe type: Salad
  • 2 5oz cans of wild tuna (I prefer the tuna packed in olive oil)
  • 3 gloves of garlic, minced
  • 1 red pepper, diced small
  • ¼ red onion, diced small
  • 2 red radishes, matchsticked
  • 4 TBS capers, rinsed
  • 2 oranges, peeled, sectioned and diced
  • 1 large bunch of flat leaf parsley, chopped
  • 2 TBS extra virgin olive oil
  • 1 TBS red wine vinegar
  • Freshly grated black pepper to taste
  1. Simply combine all of the ingredients in a bowl. Makes about one quart of salad. If packing for the office, you can take it as is. Just refrigerate until you’re ready to have lunch.
Recipe by Sustainable Dish at https://sustainabledish.com/wild-tuna-orange-and-parsley-salad-paleo-lunches-and-breakfasts-on-the-go/