Recipe: Erica Stenz’s Healthiest Whole30-Approved Tuna Salad


I’ll be honest: The first time I saw this recipe from my fit friend Erica Stenz (aka SF’s hottest trainer), I wrinkled my nose in disgust.

Now, you know I love healthy, nutrient-dense foods as much as the next person, but there was just no way that this combination of ingredients — pickles, apples, dates and tuna — could taste good…right?!

Well, Erica, I stand corrected…which is precisely why I’m sharing it here.

A word to the wise: Don’t over-think the ingredients. Just assemble, and enjoy (I promise).

Erica’s Healthiest Whole30 Approved Tuna Salad



For Salad:

  • 2 cans of albacore tuna, no salt added and in water
  • 1 diced apple (I used Gala)
  • 1 diced kosher dill pickle
  • 2 diced Medjool dates, pitted
  • 1 diced avocado
  • 1 diced bell pepper (I used red)
  • 1 diced cucumber

For Dressing:

  • 2 tbsp spicy brown mustard (no white wine vinegar for Whole30)
  • 2 tbsp olive oil (or fish oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried dill
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Dash of curry powder, optional


  1. Add salad ingredients to a large bowl.
  2. In a small bowl, add dressing ingredients and whisk together using a fork.
  3. Pour dressing over salad and toss to coat evenly. Serve immediately or refrigerate.

If using these ingredients together is wrong, then I don’t want to be right.


Don’t ask me how, but they work so well together to create a wonderfully fresh, tangy, sweet, savory combo.


And for some additional nutrients — gotta get those greens! — I layer it in a bed of kale for a light, yet satisfying, lunch.


How daring are you when experimenting with new recipes? 

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