Tuna Salad
Whenever I say salad, my mother pulls her face. And she’s specific…
“I don’t eat salad at night…I don’t eat lettuce. It must be fine… I don’t eat carrots. My false teeth can’t chew it.” The list is long.
Last week I tried this tuna salad for the first time. I used the avo to mix the tuna to give it a bit of moisture. I didn’t want to add more than a teaspoon of mayo. When I announced salad or lunch with crackers, my mother side-eyed me. Then she slowly sang a song and told me she will have bread. Bread and what I asked her?
Eventually she sat down to eat her salad. She loved it.
Did you know: Avocado is a fruit and despite fruit being considered a carb. Avocado’s are healthy fats. There’s roughly 15 g fat in 1 avocado but hardly any carbs. There is more fibre in an avo than carbs. They also home to more potassium than banana’s.
Ingredients for 2 meals
1/2 onion diced
20 cherry tomatoes, sliced in 3 equal parts
fresh chili (optional, I sliced four into my salad)
2 tbsp chopped coriander
2 tsp mayonnaise
1 tsp sumac
1/4 tsp salt
cracks of black pepper
2 cans tuna, brined
2 small hass avocado’s
juice of 1 fresh lemon, about 1 1/2 tbsp
Method
Mix all of the above in a large bowl with a fork.
Chill for 10-15 minutes in the frige.
Serve with Crackerbread, Ryvitta or Provita and a simple salad with no salad dressing. Squeeze a little bit of lemon on the salad for a lower calorie and fat intake.
