Ingredients
Tuscan Tuna Salad
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 19-ounce can cannellini (white kidney) beans, rinsed
1 6-ounce can chunk light tuna in water, drained and flaked
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
optional: baby greens or lettuce for serving.
Tuna Stuffed Avocado
- 1 avocado, halved, pit removed
- 1 can tuna
- 1/4 cup fresh cilantro, chopped
- 1/4-1/2 jalapeño, finely chopped (adjust for your heat preference)
- 1/2 red bell pepper, chopped
- juice of 1 lime
- salt and pepper to taste
Directions
Tuscan Tuna Salad
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well. Serve over a bed of baby greens or wrapped large pieces of Boston Bib lettuce or Romaine lettuce.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
recipe from eatingwell.com
Tuna Stuffed Avocado
Scoop out about a half of the avocado into a mixing bowl. This should hollow out the halved avocado shells enough to make little “dishes” for the tuna salad afterwards. Mash the avocado in the mixing bowl with a fork. Add remaining ingredients. Combine well. Divide the tuna salad evenly between the two avocado shells and salt and pepper to taste. Enjoy!!!
Recipe modified from original at stayathomechef.com
With the addition of a few fresh ingredients, we can transform a basic pantry staple like tuna into a healthy and satisfying meal. These recipes require no more than 10 minutes of prep and pack perfectly for weekday lunches.
