Paleo Tuna Salad on Endive or Boston Lettuce

When you hear tuna salad, most people think of pre-made deli tuna on dry bread with little flavor.  Tuna salad doesn't receive the credit it deserves as an inexpensive, delicious, omega-3 filled meal.  When served on crunchy, peppery Endive or crisp, sweet Boston Lettuce, it is far from the typical deli tuna sandwich.  Try adding fresh tomatoes, capers, and roasted sweet peppers as a garnish for increased flavor excitement!

Ingredients:
5 cans of tuna in extra virgin olive oil
2 stalks of celery diced
1 teaspoon basil
1/2 teaspoon oregano
Cayenne pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Sea salt and black pepper to taste
1 cup Paleo mayo
2-3 Belgium Endive or 2 heads of Boston Lettuce

Method:
1.) Empty cans of tuna into large glass bowl.  Add in diced celery and all seasonings. Mix together.
2.) Fold in 1 cup of Paleo mayo.
3.) Cover bowl and place in refrigerator until ready to serve.

Paleo Mayo

Ingredients:
1 cup of light olive oil
1 pasteurized egg
1 tablespoon unfiltered apple cider vinegar

Method:
1.) In a food processor, add egg and apple cider vinegar.  Blend for 5 seconds.
2.) Slowly drizzle in olive oil, with processor on low-medium speed, until oil and egg whip into a thick, creamed consistency.
3.) Add to recipes or store in air tight glass container for up to a week.