I remember eating a lot of tuna sandwiches as a kid. A lot. I also remember my Mom jokingly referring to them as ‘gray sandwiches’- which did not help their likability. Tuna tends to have a fairly neutral-not-so-fishy taste, kind of bland. Mixing this pantry-staple of canned meat with dollops of white mayonnaise time after time- is it any wonder why tuna gets such a ‘boring’ rap??
I can’t remember where/when I learned the valuable advice of swapping out mayonnaise for avocados to mix with my tuna, but I have been doing it ever since! Avocados also have a very neutral taste, but have far greater health benefits than white mayo. Rich in healthy fats, avocados are (I find) a lot more satiating than the white stuff. And the colour!! The vibrant green-yellow flesh of the fruit makes for a lot more visually-appealing meal.
I give you my easy, no measure clean tuna salad recipe! You may eat this on it’s own, with veggies, in a whole wheat wrap- sometimes I eat it on rice cakes or unsalted crackers (Premium Plus, all the way!).
1 can tuna, packed in water (my fave is Ocean’s flaked/chunk white tuna)
1/2 ripe avocado
1 tsp lemon juice
2 springs cilantro (optional)
Dash garlic powder, cayenne pepper, sea salt, pepper, paprika (all to taste)
1/4 cup chopped greens (ie. celery, kale, green pepper- whatever you have on hand)
Macros: 212 calories; 10 g F; 7 g C; 24 g P; 5 g fibre
- Start by taking half your avocado, sliced into cubes, and place into small mixing bowl. Add can of tuna; mash the two together until well incorporated.
- Add lemon juice and seasonings. Stir until well incorporated.
- Add your greens (of choice) into the mixture.
- Sprinkle with additional seasonings (if desired) and serve!