My Go-To-Salad for the Week...Tuna & Egg Salad with Jalapeño Poblano Pesto Sauce

So as I mentioned, my rest day in the gym is my WOD in my kitchen. It's usually Sunday when I prepare meals for the week and each week I prepare some kind of Go-To- Salad & Go-To-Sauce, like my Go-To-Chicken Salad with Tomatillo-Jalapeno-Aoili...I'll usually make extra sauce to use for the week...

This week is not different, except for the ingredients...Having a weekly Go-To-Salad & Go-To-Sauce allows me to spend less time in the kitchen during the week and helps me eat the way I want to eat (healthy & clean - Whole30) when I don't have much time during the week to prepare meals...

Tuna & Egg, two powerhouse ingredients that are packed with nutrients and protein especially if you buy wild caught tuna and organic/free range eggs...If your not on the Whole30, you can really use any dressing you like if you don't have time to make your own, but for me, making my own sauce gives me a sense of gratification.

Tuna & Egg Salad with Jalapeño Poblano Pesto Sauce

Ingredients

- 6 cans Tuna Fish, wild caught (in water with no salt)

- 12 Hard Boiled Eggs, perfectly peeled

- 1 cup Olive Tapenade, Chopped

- 1 1/2 cup Shredded Carrots 

- 1 cups Sunflower Seeds, unsalted

- 1 1/2 - 2 cups Jalapeño Poblano Pesto Sauce 

Instructions

1. Drain the tuna, place in a big bowl.

2. Using your hands mash into pieces.

3. Using your hands, mash the eggs into the bowl and mix to combine.

4. Add sauce, see below for Jalapeño Poblano Pesto Sauce or use whatever dressing you want.

5.  Add the olive tapenade.

6. Add shredded carrots.

7. Add the sunflower seeds.

8. Mix together & store in a container. Eat & enjoy for the week:-) 

Jalapeño Poblano Pesto Sauce

Ingredients

- 1 cup Basil

- 1 bunch Parsley, stemmed

- 1 cup Macadamia Nuts

- 5 Garlic Cloves

- 1 Jalapeño (remove seeds if you don't like heat)

- 1 Pablano, seeded

- 3/4 cup White Wine Vinegar

- 1 Lime, juiced

- cup Olive Oil

- Salt and Pepper to taste

Instructions

1. In a food processor, add all the basil, parsley, garlic and pulse.

2. Add the nuts, jalapeño, pablano, vinegar, lime juice and puree.

3. This is important, you MUST gradually drizzle oil as the food processor runs because it helps emulsifies the sauce. Season with salt and pepper to taste. 

4. Use in the above tuna and egg salad. Store the rest in a container and place in refrigerator for up to 7 days.