2 5-ounce cans white albacore tuna in water, drained
1 small onion, finely chopped (approximately 1/2 cup)
2 stalks celery, chopped
1/4 cup bell pepper, chopped
1/2 cup spinach, shredded
1/2 cup small while cannelloni beans (rinsed and drained if canned) — Omit if following a paleo diet!
1/2–3/4 medium avocado, mashed
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped
1/4 teaspoon freshly ground black pepper
Pinch of sea salt
Pinch of oregano
Instructions
Spiralize zucchini into flat, wide, noodles OR make thick strands using a vegetable peeler. In an oil-coated skillet over medium heat cook half of the noodles just until soft, approximately 3-5 minutes. Remove from heat and combine cooked noodles with raw noodles in a large bowl. Place in the refrigerator while you prepare the tuna salad.
Open and drain tuna. Flake tuna into a medium-sized bowl. Add onion, celery, bell pepper, spinach, beans, and spices. Mix to combine. Add mustard, lemon juice and avocado and work into the tuna mixture. Taste and adjust spices as needed.
Add tuna salad to the zucchini noodles and toss until evenly distributed. Serve cold. Enjoy!