Verrine is a French word that refers to the type of glass used to plate a variety of recipes from starters to desserts. Here we filled them with layers of vegetables and tuna salad. This would be great for a snack, light lunch, or even part of a lunch for a crowd. We know that offices or potlucks are usually filled with things like pastries, sandwiches, and other opportunities to stray away from the Paleo diet. When you have a repertoire of recipes that you can prepare in advance, it makes it much easier to prevent doing just that. If you thought tuna salad wasn’t something you’d get to enjoy, know that by preparing your mayo yourself, you’ll be able to reintroduce this.
Part of the prep for this dish is using pre-cooked, flaked tuna instead of cooking this yourself. It keeps the prep time a bit lower than it would be otherwise, but the tradeoff here is finding a good, pre-cooked tuna to actually use. When you’re out shopping, check your ingredients lists carefully and stick to brands known for ethical farming practices. You’ll also want to prepare your homemade mayo in advance as well – remember you can store the extra and use it for other dishes throughout the week.
This tuna salad works really well all on its own for a complete lunch. If you’d like to add some additional variety, we think a home-prepared fruit salad would accompany this beautifully. A great option to try is this watermelon, strawberry, and tomato salad.
Tuna Salad Verrine Recipe
Protein: 8g / %
Carbs: 3g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cup flaked, cooked tuna
- 1 celery stalk, minced
- 1 green onion, sliced
- ½ cucumber, peeled and diced
- ½ bell pepper, diced
- ½ cup cherry tomatoes, diced
- ¼ cup homemade mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- Sea salt and freshly ground black pepper
- In a bowl, combine the tuna, celery, green onion, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper to taste.
- Toss everything until well combined and refrigerate covered if not using right away.
- Assemble the dish by layering the tuna salad with the diced vegetables in a small glass. (verrine)
- Serve the topped with fresh parsley or cilantro.