I am finally getting around to eating lunch now that it is a bit after 3…. Where did the day go?!
I threw this tuna salad together using wild caught skipjack tuna, a Tbsp of homemade mayo made with free range organic eggs and avocado oil, a couple of Tbsp California Ranch olive oil, minced Vidalia onion and celery, and fresh dill then scooped it up with sea salted plantain chips. This was just what I needed to tide me over until dinner!