Tuna Salad Scramble

Sometimes, you’ve got 10 minutes to make lunch before you have to leave for work.  Sometimes, you keep forgetting to make your own primal mayonnaise.  Sometimes, you’re all out of avocados… but have more than enough celery and carrots in the fridge.  And sometimes, forced creativity actually turns out to be delicious.

If you sometimes find yourself in a similar situation, or if you’re just looking for a quick & easy lunch, this is the recipe for you.

Tuna Salad Scramble
Ingredients:  

  • 1-2 Tbsp Coconut Oil
  • 1 can of tuna
  • 2 large stalks of celery
  • 2 large carrots
  • 1 egg
  • Salt & Pepper to taste

Heat your coconut oil over medium heat in a saucepan.  While the oil is heating up, chop your celery & carrots into small pieces.  Once the oil is hot, add your chopped celery and carrots to the pan.  After they have cooked for about 5 minutes, drain your tuna and add it to the pan as well.  Stir everything together and let it cook for another several minutes.  Next crack your egg into the pan over the celery/carrot/tuna mixture, once again stir everything together, and continuing stirring until the egg is cooked through.  Season the mixture with salt & pepper.  Enjoy 🙂

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