Turmeric Tuna Salad Collard Wraps (GF, paleo, Keto)
2 5-oz cans of tuna
1 avocado, mashed
2 hard boiled eggs, diced
2 tablespoons yellow mustard
4 stalks celery, diced
2 tablespoons lemon juice
¼ sweet onion, diced
½ tsp turmeric
freshly-ground black pepper and sea salt to taste
1 bunch collard greens
Drain tuna and add it to a large bowl. Mash with the avocado and mustard until incorporated. Mix in the celery, lemon juice, eggs, onion, turmeric, and salt and pepper to taste.
Take one collard green and lay it flat with the backside facing up and slice off the top of the stem (it’s bitter and hard to chew).
This recipe makes 4 servings. Depending on the size of your collard greens, you’ll divide the tuna salad between 6-8 collards, wrap them up in the greens, and eat for lunch on Day 2 and 3.