I discovered something and now I am never making tuna the same way I used to! :)
Do you remember how mom made tuna salad? All slathered in mayo and slabbed on white wonder bread? - yup- well for me- Never again!
Try avocado- and yogurt! yup... The avocado makes it creamy, with out the horrible oils of processed store bought mayo! Avocados are rich in potassium, vitamin B-6, folic acid, fiber, and antioxidants! They have twice the amount of potassium as a banana! Super good for you!
for base:
1 avocado mashed, 2 spoonfuls of plain homemade yogurt, salt & pepper, 1-2 cans of tuna drained and rinsed. (for 2 cans use 2 avocados)
to this you can add
additions:
dill, pickles, chopped celery, pine nuts, flax seeds, lemon juice, mustard, parsley, pinch of cayenne, chopped onion, chopped green onion or chives, diced tomato, sunflower seeds, peanuts, shredded cucumber, shredded carrot, shredded lettuce, oregano, chopped fresh basil, or chopped fresh spinach!!!!! (any combination there of, that makes you happy!)
you can served this on a bed of spinach leaves,
or dolloped into a romaine lettuce leaf and rolled up like a wrap,
inside a hollowed out cucumber,
inside a cleaned hollowed bell pepper,
or inside a hollowed out beefy tomato!
So versatile, so easy! Give it a try! Super yum!!!!!!
Note: This would be considered gluten free!
I read the original idea to use avocado somewhere- truly, the way I sit in the early morning and read, read, read; I probably absorbed it unconsciously from a genius! Who ever it was, I thank you!!! What an inspiration!
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