Okay, truth time. I'm not the biggest fan of mayonnaise. I know some of you love it but about a year or two ago I was noticing I was adding the teeniest drop of mayo to tuna, egg or potato salads because I just didn't like the taste. I figured there had to be a more flavorful way so now I usually season my tuna with olive oil and lemon juice. This brightens the fish right up and makes it a great addition to salads or on its own with crackers. The fact that it is lower in calories is just an added bonus.
Occasionally, when I'm looking for a light lunch I turn to this tuna salad with avocado. I bulk up the tuna with tomatoes, onions and peppers and serve on top of half a ripe avocado. It makes for a pretty, delicate meal and is perfect for sharing. The avocado adds creaminess that some of the mayo fans may be missing.
Avocado Tuna Boats
Serves 4
Ingredients:
2 ripe avocados
1 - 5oz can of solid white tuna fish, drained
1/4 cup diced onion or shallot
1/4 cup diced orange pepper
1/4 cup diced tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste
Directions:
Flake tuna with a fork and combine gently with onion, tomatoes and peppers in a small bowl. Pour in olive oil and lemon juice and season to taste with salt and pepper. Slice avocados in half and remove the pit. Top each half with a quarter of the tuna salad and serve.
Nutrition Facts: 274 Calories, 23g Fat, 11g Carbohydrates, 9g Protein, 7g Fiber, 81mg Sodium , 602mg Potassium
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