This Whole30 tuna salad is prefect for a quick and easy lunch. The flavors of lemon and dill are excellent with the tuna fish.
Drain the canned tuna and dump in a bowl.
Finely chop the dill and add that as well.
Next, add the mayonnaise and lemon juice.
Gently fold everything together until well combined with a spatula. Season with salt and pepper as needed.
Serve with celery sticks, lettuce cups, or on its own.
Store leftovers in the fridge for 2 to 3 days.
Calories: 488; Total Fat: 35g; Total Carbohydrates: 0g; Sugar: 0g; Fiber: 0g; NET CARBS: 0g; Protein: 45g