Recipe: Tossed Tuna Salad and Almonds

tuna, fishing, Steve Parker MD, paleo diet, tuna salad

Has anyone even bothered to ask why the tuna are eating mercury? —Jim Gaffigan

This is an easy lunch or dinner. For a different flavor and twice the calcium, you could substitute canned sardines for the tuna, but I’ve never tried it.


  • lettuce, romaine, 3.5 oz (100 g)
  • onion, chopped, 1.5 oz (42 g)
  • tomatoes, chunked, 5.5 oz (150 g)
  • tuna, canned, albacore/white, packed in water (drain and discard the fluid), 5-oz can (140 g)
  • olive oil, extra virgin, 1.5 tbsp (22 ml)
  • vinegar, balsamic, 1/2 tbsp (7.5 ml)
  • salt and pepper to taste (not counted in nutritional analysis below)
  • almonds, 1.5 oz (45 g)


In a 3-quart (3 liter) bowl, put lettuce, onion, tomatoes, and tuna (3.25 oz or 90 g at this point). Add olive oil, balsamic vinegar, and salt and pepper to taste Mix well with a fork. Enjoy almonds separately, before, during, or after salad.

For extra zing, add a few squirts of fresh lemon juice. This is a neat trick if you’re trying to avoid salt.

Servings: 1

Nutritional Analysis:

  • 58% fat
  • 12% carbohydrate
  • 30% protein
  • 711 calories
  • 22.3 g carb
  • 9.4 g fiber
  • 12.9 digestible carb
  • 670 mg sodium
  • 1,392 mg potassium
  • Prominent features: rich in protein, B12, C, E, copper, iron, magnesium, manganese, niacin, phosphorus, and selenium

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