12 oz Cooked Tuna
1 stalk Celery
1 Shallot
1 clove Garlic
3 Tbsp Mayonnaise
6 Tbsp Dill Pickle Relish OR
½ tsp Coconut Vinegar
½ tsp Lemon Juice
1 Tbsp Stone-Ground Mustard
1 tsp Dill
½ tsp Parsley
½ tsp Onion Powder
¼ tsp Cayenne Powder
Sea Salt and Black Pepper (to taste)
Optional: Paleo Crostini
Optional: Tomato
Optional: Red Onion
Optional: Lettuce

Dice the celery, onion, and garlic and place in a large bowl.

Combine all remaining ingredients and serve with tomato, lettuce, and onion, or by itself!

Tip We make our own pickle relish by making Refrigerator Dill Pickles and dicing the
ingredients! If you make this, you do not need to use any of the ingredients in the middle column or the cayenne pepper.

Tip We like to serve this on our toasted Fluffy Paleo Bread or Paleo Crostini for a delicious sandwich!

Serves 2 to 4
This recipe is Pescatarian