I missed you guys last week! I’ve been hanging my head lately for failing to keep up with my blogging schedule this month. But even though my cherished writing time (a.k.a. my lunch breaks) wasn’t spent working on the blog last week, it was put to use on an equally exciting and paleotastic project: an article for Paleo Girl Magazine!
(Excuse me while I gloat for a quick sec.)
As a writer and a passionate paleo foodie, few things make my life seem more worthwhile than having my words published by people in the paleo community that I admire. Literally my biggest professional goal is to become a prominent voice in the health and wellness world, and this piece for Paleo Girl Mag made me feel like I just might be able to get there.
Leslie Kleinke, the Editor in Chief, is passionate about empowering young girls to adopt balanced, nurturing relationships with food and their bodies — which happens to be exactly what Gracefully Primal is all about! (Plus, she’s all about the DivaCup, which, let’s be honest, is pretty much all I needed to know.) I was so excited when she accepted the article idea I pitched (called “How to Turn Your Body Into Your Best Friend”), and so proud to see it on the page.
I’m totally face-palming for not telling you guys about it before the issue was released, because it’s only available to Leslie’s email subscribers (it’s a digital-only magazine). Derp. But after every three issues, Leslie puts together a three-issue magazine bundle and sells it in the shop on her website for $0.99. So if you’re hankerin’, keep your eye out for that.
But enough about me. Let’s turn our attention to this delicious recipe, which I’m sure is the reason you came.
Spriiiiiiing is heeeeere! I love this time of year. Everything seems to be right with the world again. All I need is a few sunny days and I practically forget winter ever happened.
The last few weekends have been insanely picturesque in Seattle. Like, beautiful to the point where I find myself lying about it to my parents in Minnesota so as not to rub salt into their frost-bitten wounds. (Just move out here, will you?!)
The seasonal shift seems to inspire change in lots of areas of life, no? For some, it’s about relationships. (Is it just me or did everyone you know just get engaged?) For me though, it’s mostly just been about food.
The pot roasts and slow cooker meals I had been craving for months are becoming less and less unappealing. Seafood, colorful fruit and lots of leafy greens have been on the brain, and I felt my classic tuna salad recipe calling to me. But as timeless and delicious as it is, I couldn’t help but feel the urge to mix it up a little.
My first instinct whenever I want to “mix things up” is to turn to my Indian spices. I’m all about the hot and exotic 😉 and curry powder was a natural complement to the cilantro, cumin and mustard in my original recipe. It’s richness and gentle heat turned this (already amazing) salad into something totally funky.
I also threw in some roasted almonds, which was A GREAT DECISION. Their subtle sweetness is just perfect against the tangy lime juice, and the extra crunch makes the dish feel so much more satisfying.
Scoop a few spoonfuls of this golden goodness on top of torn spinach leaves and cucumber slices, or eat it as a tasty dip for veggies, apple slices or plantain crackers. But whatever you do, eat it in the sun.
- 25 oz. canned tuna
- 1 bunch scallions
- 1½ cups cilantro leaves, packed
- 2 carrots, peeled
- ¼ cup almonds, roasted
- Juice of 1 lime
- 4 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Ground black pepper to taste
- 2 Tbsp whole grain mustard
- 1 cup paleo mayonnaise
- Salt to taste
- Dump tuna into a colander in the sink. Once drained, place it in a large mixing bowl.
- Prep your other ingredients: finely chop your cilantro and scallions. Roughly chop your peeled carrots and pulse them in a food processor. Give the almonds a good pulse, too.
- Toss all remaining ingredients into the mixing bowl and mix well.
- Taste and adjust seasoning. If your tuna comes with salt added you may not need to add any yourself.