Servings: 4

Chipotle Aioli: subheading: Chipotle Aioli:
1 egg 1 egg
½ tbsp stone ground mustard ½ tbsp stone ground mustard
2 tsp fresh lemon juice 2 tsp fresh lemon juice
¼ tsp fine grain sea salt ¼ tsp fine grain sea salt
½ tsp ground chipotle pepper ½ tsp ground chipotle pepper
1 tsp smoked paprika 1 tsp smoked paprika
1 tsp onion powder 1 tsp onion powder
½ cup light flavored olive oil ½ cup light flavored olive oil
Tuna Salad: subheading: Tuna Salad:
2 5oz cans Bumble Bee Solid White Albacore, drained 2 5oz cans Bumble Bee Solid White Albacore, drained
4 eggs, hard boiled, chopped 4 eggs, hard boiled, chopped
5 slices nitrate free bacon cooked until crisp, drained, and crumbled 5 slices nitrate free bacon cooked until crisp, drained, and crumbled
1 medium avocado, mashed or cubed 1 medium avocado, mashed or cubed
1½-2 cups vegetables, shredded or chopped 1½ to 2 cups vegetables, shredded or chopped
1-2 tbsp fresh chives for garnish (optional) 1 to 2 tbsp fresh chives for garnish (optional)
Extra squeeze of fresh lemon (optional) Extra squeeze of fresh lemon (optional)
Salt & pepper to taste once assembled Salt & pepper to taste once assembled
Salad greens for serving Salad greens for serving

First, make the Chipotle Aioli: (You can make this ahead of time and store covered in the refrigerator): subheading: First, make the Chipotle Aioli: (You can make this ahead of time and store covered in the refrigerator):
Add all ingredients to a tall container with the olive oil being the last ingredient you add. Put the immersion blender in the container before turning on. Turn on and blend on high for 30 seconds, slowly raising the blender and then lowering to fully emulsify. *I use a food processor.
Then, put together your tuna salad: subheading: Then, put together your tuna salad:
In a large bowl, combine the albacore, chopped hard boiled eggs, bacon, vegetables, and avocado. Serve over salad greens and spoon desired amount of chipotle aioli over salad to serve, then top with fresh chives, for garnish. Salt & pepper to taste. I mix the chipotle aioli into the tuna salad verses spooning on top.
Additional Vegetables: cucumber, peas, carrots, radishes, kohlrabi, turnips, zucchini, peppers (colored or green)
Store leftover aioli covered in the refrigerator for up to 4 days. Enjoy!

Recipe altered from www.paleorunningmomma.com/paleo-tuna-salad-with-avocado-b...  Recipe altered from www.paleorunningmomma.com/paleo-tuna-salad-with-avocado-b...