An easy twist on a simple classic.
Source: Jim's Pantry Recipes
2 canstuna (aim for sustainably fished, pole-caught; Albacore is a good brand)
1small onion (diced)
1⁄4 cupoil-cured olives
2 tablespoonsolive oil
2 tablespoonsmayonaise (optional, see recipe: "Homemade Mayonnaise" for Whole30)
1 teaspoondried tarragon
Chop onion, celery, olives. Drain tuna. Mix tuna, onion, celery, olives & tarragon in a large bowl. Top with olive oil (and optional mayonnaise). Mix well and serve on lettuce leaves.