This is my go-to lunch and has been for a while. My daughter asks for it by name which is the highest possible endorsement I can give any recipe. It takes about five minutes, uses real whole food ingredients, and the combination of sweet apple, crunchy cucumber and pickle, and the smoky chipotle mayo is genuinely something I look forward to eating.
Why These Ingredients
Safe Catch tuna tests every single fish for mercury before it goes into the can — that matters especially if you have a thyroid condition since mercury can interfere with thyroid function. It is the brand I trust and the one I always buy.
Primal Kitchen Chipotle Lime Mayo is made with avocado oil instead of industrial seed oils and has no added sugar, no canola, no soy. It is genuinely clean and the chipotle lime flavor is what makes this recipe.
The green apple adds natural sweetness and a crunch that makes this feel like a real meal rather than sad desk lunch energy.
Ingredients — Serves 1
- 1 can Safe Catch wild caught tuna, drained
- 2 dill pickles, sliced
- 1 organic mini cucumber, sliced or chopped
- 1 green apple, chopped
- 2 tablespoons Primal Kitchen Chipotle Lime Mayo
Instructions
Drain the tuna and add it to a bowl. Add the sliced pickles, chopped cucumber, and chopped green apple. Add two tablespoons of the chipotle lime mayo and mix everything together until well combined. Taste and adjust — if you want more smokiness add a little more mayo, if you want more crunch add extra cucumber or apple.
Ways to Serve It
Straight from the bowl is how I usually eat it. On a bed of romaine or mixed greens if you want something more substantial. Stuffed into half an avocado for extra healthy fat. Scooped with Mary's Gone Crackers or any clean whole grain cracker for a snackier version. Stirred into cooked quinoa if you want it more filling and higher protein — this is my lunch when I know I have a long afternoon ahead.
A Note on Ingredients
Use organic where you can especially for the apple since apples consistently make the Environmental Working Group's dirty dozen list for pesticide residue. The cucumber and pickles are lower priority but organic is always the cleaner choice if it is available and budget allows.
Clean eating does not have to be all or nothing. Start with the highest exposure items and work from there.