Instead of mayo, I used mashed avocado. It’s a bit green yes that’s true, but way healthier than conventional mayo. I get wild, pole line caught tuna in the can. Here’s a tip, store your tuna cans in the fridge – it avoids the metallic smell and taste that can permeate into the fish.
Ingredients
- 1 can Wild caught Tuna drain water off
- 1 small Avocado 1/2- 1/3 cup mashed
- 2 stalks Celery about 1/4 cup, fine mince
- 2 tbsp Fresh chives can sub green onion
- 1 tsp Jane's Mixed up Salt can sub regular salt
- 1/2 tsp Ground pepper
- 2 tbsp Fresh Lemon Juice about 1/2 a medium sized lemon
- 1 tbsp olive oil
Servings: servings
Instructions
- In a medium glass container with lid, add the drained tuna. I try to minimize dishes so use whatever container you are storing it in to mix the tuna. Be sure to get tuna in water only, then use a fork and flake it really well to avoid large chunks
- On a cutting board, go ahead and prep your celery and chives. I like a fine mince on mine, feel free to leave it chunky if you prefer. Open your avocado and mash well on cutting board. Add the olive oil into the mash for more flavor, feel free to omit if you are watching your fat intake.
- Next, add your veggies and fat to the tuna and mix well. Add the Jane's salt (or regular salt), pepper and lemon and mix well again. Sometimes I'll use a lemon pepper blend as well if I have it on hand for more spice, also dried dill is really nice as well. If it's too bright, add more olive oil. Not bright enough? Add more lemon or 1/2 tsp of apple cider vinegar.
- This usually makes 3 servings for me on a wrap along with my tabouli salad. Its also great to eat atop a rice cake, sprinkled with some sprouts. Have fun!
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