Lunch is always a rushed thing when I’m working. Most days, I hate to say it, I skip lunch. I don’t have time, nor the appetite when I’m baking or shooting. It really drives Matt crazy and he can’t understand how I can do that.
I’m the first to admit, it’s not balanced or healthy to skip meals like I do, so when I do eat, most times I end up with something like this. Not that I’m going for skinny food or even healthy food. Luckily, when I do savory, I happen to like stuff like this.
I can hardly preach healthy eating when I like to have cake for breakfast and dessert before dinner. But this stuffed avocado is healthy, killer and one of my favorite power lunches.
I’ve never been a huge tuna salad fan, but this recipe—I love. It’s a simple recipe that Matt and I threw together. But as usual at some point we parted ways, mainly with the mayo. He went traditional while I went skinny style.
Where we did agree is where the recipe starts: dry. I can’t stand the super wet, full of mayonnaise type of tuna salad. Nope. Dry—that’s the only way I will have it. If you like it that way too, the trick is to squeeze out as much liquid as possible (this will also help to decrease the odor of the tuna). My best method for squeezing all that liquid out is to place the tuna in a cheese cloth and twist and squeeze; loosen it all up, run it under water, then twist, tighten and squeeze again. It’s a little more work, but worth it. The tuna will be dry and almost odorless. Along with making sure it’s dry, I like mine with flavored with cilantro and lime—no onions and no celery. Ack—no, I like mine with some cabbage for crunch and carrots for more crunchiness and a hint of sweetness. And lastly I bypassed the mayonnaise and used greek yogurt with some grainy mustard. Alternately, you can also you use Veganaise like I did in this Skinny Grilled Chicken Salad.
For a fun twist on the more traditional tuna melt, hit jump here to Matt’s blog.
Stuffed Avocado with Skinny Tuna Salad
Yield: Serves 4
- 12 oz. white albacore canned tuna
- 2 tablespoons shredded carrot
- 2 tablespoons shredded cilantro
- 2 tablespoons shredded red cabbage
- 3 tablespoons lemon juice
- 1/4 plain greek yogurt
- 2 tablespoon grainy mustard or dijon mustard
- salt and pepper to taste
- 4 avocados
- Mix all ingredients, except the avocado in a bowl. Halve avocado and remove seek. Place a scoop of tuna salad in the avocado.