Wednesday, 12 June 2013

Avocado Chile Tuna Salad

Hey y'all!!! It's sure been a while! My apologies, I know you were anxiously awaiting my next post ... so here it is!
I'm all for mayo, it tastes really good in lots of recipes (especially my scalloped potatoes which I should post at some point). But it is super duper fattening, and I try to avoid it if I can! In this case, I was able to sub it with creamy mashed avocado and olive oil! So crazy, it just might work! (And it did because the result was yummy!) I know avocado and olive oil are also pretty fatten, but it's healthy omega-3 fats, and I have no shame using those! Plus, everything in moderation, right?
Anyways, I've always wanted to try this, and you should too! You can season it however you want, too! In my case, I went all chili-lemon styles cuz I'm cool like that! I also stuck in some relish, even though my senses told me not to, but there are no rules here, so who cares? Be creative and enjoy the recipe!!
Avocado Chile Tuna Salad
1 can light or white, chunk or flaked tuna, drained
1/2 avocado
1/2 tsp olive oil
1/2-1 tsp lemon juice
1/4 tsp lemon zest (optional)
1 thai chili* minced, or 1/4 tsp chili flakes
1 tbsp dill pickle relish (optional, doesn't go with theme but if you like relish in tuna, you will like this!)
*These are extremely spicy, don't be mistaken by their cuteness! They also go by the name 'bird eye' chili, and if you dont have, use another spicy pepper like jalapeno! Ooh and you could go all mexico stylez with cilantro... yum!
In a small bowl, mash avocado well. Set aside. In another bowl, flake in tuna, and break up using a fork. Add in the rest of ingredients and stir until well-combined. Eat! Oh and I suppose you could sub tuna for cooked shredded chicken! Yummy quick sandwich! Just cut out the relish!

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