Gluten-free, Dairy-free, Paleo, Whole30

Dill-Pickle Curried Tuna Salad

Not your boring old tuna salad here. What makes this so good? It’s the mix of the curry powder, briny pickles, raisins, and nutritional yeast. A strange but delicious combination of flavors that work together wonderfully.

Makes 1 serving

• 1 (4-ounce) can water-packed wild-caught tuna, drained
• 2 tablespoons chopped dill pickles
• 2 tablespoons golden raisins
• 1 tablespoon finely diced red onion
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons Mayonnaise (homemade or store-bought)
• 1 teaspoon nutritional yeast
• 1 teaspoon curry powder
• Salt and black pepper

In a bowl, combine the tuna, pickles, raisins, onion, and parsley. Mix well.

In a small bowl, stir together the mayonnaise, nutritional yeast, and curry powder. Add to the tuna mixture, stir well, and season with salt and pepper to taste. Store in the refrigerator in an airtight container for up to 3 days.