Tuna salad is one of my all time favorite lunches, and yes, sometimes breakfasts. As a kid, my dad packed me a tuna sandwich quite frequently for lunch, and while I loved it, I was always sooo embarrassed of the smell.
My all-time favorite way to enjoy tuna is with potato chips, but for this recipe I decided to experiment by adding some of my favorite nutrient-dense foods. This recipe subs our mayonnaise for avocado, and bread for scooped out tomatoes. It's tasty and satisfying and great for a light cool summer lunch. Check out the recipe below!
- 1 can tuna in water
- 2-3 tomatoes, halved and scooped out
- 1/2 avocado
- 1/2 lemon, juiced
- dash salt
- 1/4 cup cheddar cheese, shredded (optional)
In a large bowl mix together tuna, avocado and lemon juice until the avocado is smooth and evenly dispersed. Scoop tuna into the tomato halves.
Option to melt: top with cheddar cheese and place in toaster oven two to three minutes until cheese is melted. Or place in oven on a low broil for one to two minutes until cheese is melted.