Friday recipe: mayo-free tuna salad

April 26, 2013 —

Are you a brown-bagger at lunch time? I am, given that I’m a control freak about what I eat who’s on a budget. Since I’m not one to slave away in the kitchen, however, I often find my weekday lunch in a can of tuna. I love to combine this excellent source of lean protein and omega-3 fatty acids with corn kernels, cumin and my spouse’s fabulous green tomato salsa (be very, very jealous).

Photo: Eating by Elaine

Photo: Eating by Elaine

Today’s tuna stir-up is adapted from the website of Elaine Gordon, a self-proclaimed foodie who serves up a smorgasbord of tasty, healthy recipes featuring fresh, whole ingredients. I heartily endorse her recommendation to serve this salad as a dip with one of my personal addictions, Terra sweet potato chips.

Mayo-free tuna salad

  • 1 avocado
  • 2 small shallots
  • 2 garlic cloves
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon sea salt (optional)
  • 2 cans white tuna, drained

Puree the avocado, shallots, garlic cloves, pepper and salt in a mini-food processor. Smash together in a bowl with the drained tuna. Serve well chilled.


Comments