Tuna Salad Wraps {Made Nutrient Dense with Liver}

Tuna Salad Wraps
Tuna Salad Wraps
Tuna Salad Wraps
The internet in the week or two that follows Easter is full of egg salad and hard boiled egg recipes to use up those beautifully dyed Easter eggs.  However, if you are like me and are on the Autoimmune Paleo Protocol,  you may miss all the egg goodness. To remedy this I came up with a recipe for Tuna Salad Wraps.  I think it tastes very similar to the traditional tuna salad, because when you can’t have eggs tuna is the next best thing (it is in my book anyways).  The best part, this recipe uses liver to give you body a nutrient dense powerhouse boost. The liver is virtually undetectable and tastes amazing especially since it uses bacon, and who doesn’t love bacon?! Hope you find it equally as delicious as I do 🙂

Tuna Salad Wraps {Made Nutrient Dense with Liver}

Tuna Salad Wraps
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Tuna Salad Wraps {Made Nutrient Dense with Liver}

Ingredients

  • Liver Spread (recipe below)
  • Canned tuna packed in water
  • Tortilla , flatbread, or wrap of choice (I used a coconut wrap)
  • Sliced raw onions
  • Spinach or seaweed kelp noodles
  • Cucumbers (sliced thin)

Instructions

  1. Drain the liquid from the tuna and mix with the liver spread (add as much or as little as you want).
  2. Assemble wrap by placing the rest of the ingredients listed above on the wrap of choice.
  3. Roll up and devour!

 

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Delicious AIP Approved Liver Spread

Servings 12 People

Ingredients

  • 1 Tbs coconut oil
  • 1-2 onions chopped
  • 1-2 Tbs minced garlic not dried
  • 1 lb liver I used chicken
  • 1-2 Tbs Italian seasoning
  • 7 slices of bacon
  • 1/2 Tbs salt
  • 3/4 c apple sauce
  • 3 Tbs apple cider vinegar
  • 2 Tbs balsamic vinegar

Instructions

  1. Saute onions, coconut oil and garlic in a pan until onions are browned and translucent in a large frying pan or saute pan.
  2. Add the liver and Italian seasoning and cook until cooked all the way through.
  3. Remove the liver/onion mixture from the pan and transfer to a food processor.
  4. Place the bacon in the same fry pan and cook until brown and crispy.
  5. Remove the bacon from the pan and pat dry to remove the extra fat.
  6. Add the bacon and the rest of the ingredients to the food processor and blend until smooth.
  7. Place in an airtight container and store in the refrigerator. (I usually freeze half by just placing in a airtight container and putting in the freezer).
  8. Spread on sandwiches/wraps, eat with vegetables, mix with tuna, or use in other dishes!
Tuna Salad Wraps

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