Grilled Tuna Nicoise Salad

Salad:
1 pound Ahi tuna steaks
1 teaspoon dijon mustard
1 tablespoon mayo
sea salt and pepper
8 cup leaf lettuce
8 hard boiled eggs, quartered
2 cups cooked cauliflower
2 cups blanched green beans
2 tomatoes, cut into wedges

Vinaigrette:
1/4 cup mayo
1 tablespoon dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
sea salt and pepper to taste

Combine mustard, mayo, and pepper in a small bowl. Coat the tuna steaks thickly with mixture. Grill over medium heat for about 2 minutes per side, longer if you like your tuna well done. Remove and slice the tuna.

Whisk together the vinaigrette ingredients. Place the lettuce on a platter and arrange the veggies and tuna on the plate. Drizzle with vinaigrette and serve.

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TUNA CUCUMBER CUPS

• 2 cans albacore tuna, drained
• 1 seedless English cucumber
• 2 tablespoons bell pepper, minced
• 1 stalk celery, minced
• ⅓ cup mayo
• 2 tablespoons mustard
• 1 teaspoon sweet paprika
• salt and pepper, to taste

1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber, then slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.
2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.
3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.

Tuna Salad

• 2 cans Tuna
• 3 scallions, chopped
• 1 stalk celery, diced small
• 2 avocados, ripe
•  salt & pepper
•  carrot sticks & peppers for dipping

Mash the avocados, drain the tuna and then mix them together with the celery and scallions. Add salt and pepper to taste. Serve with sliced carrot sticks and bell peppers or eat with mixed greens.

Tuna Salad (fully loaded)

• 1 can of tuna, drained
• 2 stalks of celery
• 1/2 Cucumber, diced
• 1/2 Red (or yellow, or orange) pepper, diced
• 1 small onion, diced
• 1/2 Avocado, diced
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar

1. As you’re chopping up your ingredients (and opening your tuna can), just toss them into a small-medium sized bowl. Finish with the oil & vinegar, and mix it all up.
2. Season with salt & pepper, and serve in large Boston or red/green leaf lettuce, or eat from a bowl.

Twisted Tuna Salad

• 4 5-ounce cans solid white albacore tuna (in water), drained very well
• ½ cup finely chopped carrot
• ½ cup finely chopped celery
• ½ cup finely chopped parsley
• ⅓ cup finely chopped red onion
• 4 scallions, finely chopped
• 1 small clove garlic, crushed
• ½ cup + 2 Tablespoons mayonnaise
• 1 teaspoon kosher salt
• 10 to 12 turns freshly ground black pepper

Drain the canned tuna very well. Dump in to a large mixing bowl and set aside. Use the food processor with the chopping blade to process the following ingredients individually (carrot, celery, parsley, red onion and scallion. Make sure to measure after chopping so you get the correct amount of each ingredient. Add to bowl with tuna along with small clove garlic (crushed), mayonnaise, salt and pepper.

Use a fork to gently mash any very large chunks of tuna and mix all of the ingredients together. Serve cold and Enjoy!

AVOCADO TUNA SALAD

• 1 avocado
• 1 lemon, juiced, to taste
• 1 tablespoon chopped onion, to taste
• 5 ounces cooked or canned wild tuna
• sea salt and pepper to taste

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

AVOCADO AND LIME TUNA SALAD

1 pouch (~4oz) chunk light tuna
1/2 Hass avocado (sliced)
3 cups organic mixed greens (I used a combo of mustard greens and lettuce)
1 small carrot (shredded)
1 tbsp extra virgin olive oil
Thinly sliced white onion
1 tbsp roasted pumpkin seeds
Fresh ground black pepper
1/2 of an organic lime

Layer the vegetables in a large bowl and drizzle with olive oil.  Add tuna and pumpkin seeds and then squeeze the lime juice over the top.  Season with fresh black pepper.

Baked Salmon with Lemon and Thyme

32 oz piece of salmon
1 lemon, sliced thin
1 tbsp capers
Salt and freshly ground pepper
1 tbsp fresh thyme
Olive oil, for drizzling

Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.

Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 minutes. Serve immediately.

Tuna Avocado Lettuce Wraps

1 can tuna
½ very ripe avocado
2 tbsp mayo (sugar free)
¼ cup green olives
2 tbsp diced green chiles
1 scallion
2 large leaves of green leaf lettuce (or your favorite green!)
This recipe serves two, but is so good you just may eat the whole thing yourself.

Cut olives in half and dice scallion.
Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

Shrimp Baked in Parchment Paper

3 medium zucchini, chopped (substitute a phase 2 option)
4 cloves garlic, minced
1 lemon, thinly sliced
1 lb. large raw shrimp, peeled and deveined
Salt and freshly ground pepper
Red pepper flakes, if desired
Zest of one lemon
Juice of 1 lemon
White whine vinegar, for drizzling
Extra virgin olive oil, for drizzling
2 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees F. Prepare four large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.

Divide the zucchini and garlic among the four papers. Place them along one side of the crease. Top with a few pieces of shrimp and a lemon slice. Season with salt, pepper, and red pepper flakes. Add the lemon zest and drizzle with lemon juice. Add a dash of white wine vinegar and olive oil.

Fold the parchment paper over the shrimp to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-18 minutes until the shrimp is cooked through. Serve warm.