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).
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.