Fun fact – I used to own a restaurant. “Used to” being the key to my life right now. Anyway, it was super quaint, located in a really small town, in an old historic house. The front of the house held our little gift shoppe. We had one dining room upstairs and one down. I always tell folks, to get a good idea of what it was like, imagine Lorelai Gilmore’s Dragonfly Inn mixed with a Cracker Barrel… Although, due to it’s size, it was more like a Cracker Bucket.
While we quickly became well known for our chicken salad recipe (which I will have to feature here another day) the close runner up was my tuna salad. Like most of you know, when I cook or create, I don’t necessarily have a plan – I just throw things together and if it works, hooray. If not, eh… there’s always next time. That’s what happened with this Tuna Salad. Surprisingly people (other than just myself) loved having olives in their tuna! #iheartolives.
I’ve been eating clean foods for the past 2-ish years. But it wasn’t until a few months ago that I decided to start making my own ranch and mayo. (Apparently I am a crazy person for waiting this long!) So last week when I had a batch of Whole30 Mayo to use, I thought what better an opportunity that this to make the Carriage House Tuna Salad (Whole30 compliant)?!
And since I do not eat bread, I paired the tuna salad with little cucumber slices. How cute are these? I cut the cucumbers to all different heights and then, to make them even prettier, I went ahead and cut slices into the outside. These would be a perfect appetizer for a party or a high tea, never mind the fact that they are a great no-bread paleo lunch option!
- 1 - 2 TBSP Whole30 Approved Mayo
- 1 can of tuna
- ¼ cup of sliced olives
- ½ small chopped onion
- ¼ cup of sliced carrots
- ¼ cup of chopped celery optional
- Salt + Pepper to taste
- 1 large english cucumber
- Cut up your olives, onion, carrots and celery.
- In a bowl, mix everything together except the cucumber. (Salt + Pepper to taste)
- If you are skipping the bread and want to serve on cucumber - cut your cucumber into bite size pieces. I made mine vary in height. Cut out a bit of the core, making it a little tiny "bowl" for the tuna salad. If you want to make them even prettier, cut slits in the cucumber skin.
- Put a spoonful of tuna salad on the cucumber slices. Plate and serve.
So what do you think? Are these party worthy? Maybe worthy of joining the Celebrate Southern Soiree Linkup??
This week our co-host is Jenn from What You Make It! I am so excited that she is hosting with us, as she is one of my oldest blog-friends. She is a new mommy who writes about her life, her loves, parties, recipes and travels! So now, when you linkup below, you are not only showing up on my blog and J’s blog, but you will also be present on Jenn’s blog! Haven’t you always wanted to be in three places at one time??
Now grab a button and join the linky party about the party! We want to see your recipes, parties, home decor and DIY posts! Feel free to have fun with this and dust off a couple of your old posts to share!
If you would like to have some fun, gain a little more visibility with your blog and be a party hostess in the future, please fill out this form: http://goo.gl/forms/IHXJ7Nxyxq