Green Tuna Salad (with Avocado)

I grew up on tuna salad sandwiches made with tuna, mayo, relish, and a little lemon. They were delicious and simple. As a college student, I ate a lot of tuna because it was cheap, low in calories, and high in protein, perfect in my seemingly endless quest to lose weight. In the past four years, I’ve shied away from canned tuna for multiple reasons:Green Tuna Salad

  • Store-bought mayonnaise now grosses me out, and I’m too lazy to make my own.
  • Tuna is very high in mercury, and canned food is turning out to be not so good for us.
  • I discovered how delicious a fresh medium-rare tuna steak actually is.
  • I’ve finally lost the weight I wanted to lose, and there are lots of yummier things to eat.

However, recently I’ve been opting for canned tuna again on occasion. First, it’s still cheap, and that’s always a good thing. Second, I’ve realized how carb heavy my diet is getting as I’ve tried to cut back on the frequency of my meat eating in pursuit of the “plant-based diet” (something I have mixed feelings about). The weight-training-cardio-intervals plan I’ve been doing recently to firm up was the final factor in my decision to pick up a couple cans of tuna at the grocery store.

I’ve been tweaking my tuna recipe to avoid mayo and include other delicious things. Here’s my favorite so far:

Green Tuna Salad

 

Green Tuna Salad with Hard-Boiled Eggs, Tomatoes, and Kale

  • 1 can low-sodium tuna (which is soy free)
  • 1 avocado
  • 1 stalk celery, diced
  • 2 Tbsps olive tapenade
  • 1/2 scallion, diced
  • 2 stems of fresh oregano, leaves stripped, and shredded
  • salt, cayenne pepper, & lemon juice to taste
  • 1 tomato, cut into round slices
  • 1 hard-boiled egg, cut into round slices
  • 1 cup kale, steamed

Mix tuna, avocado, celery, tapenade, scallion, and oregano. Add lemon and salt to taste. Cool kale and season with cayenne pepper, lemon, and salt. Serve as a salad with tomato and egg.

 

Green Tuna Salad

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