Paleo Tuna Salad (vegan or no)
I used to buy canned fish in its own oil and still will if available. Otherwise, I go for jarred tuna in olive oil when I feel like splurging. Have you noticed these days most canned fish is packed in GMO soybean oil or cottonseed oil? I didn’t even know that was edible. Gross, and thanks a lot Monsanto. Fewer healthy food options thanks to you. The other option, under these current circumstances, is wild albacore packed in water.
Anyway, I reworked this recipe to the way I like to eat tuna, with all the fixins plus some extra options. No bread required when you use the avocado basket. Great photo from cookeatpaleo.com!
PALEO AVOCADO “TUNA” SALAD
Serves: 1-2 servings
- 1 organic Haas avocado
- 1/2 lemon, juiced, to taste
- 1-2 teaspoons chopped onion or shallot, to taste
- 5 ounces cooked or canned wild albacore tuna
- OR 1/2 cup of firm non-GMO sprouted tofu
- 1 chopped vinegar-free brine pickle
- 1 teaspoon powdered dulse, to taste, especially vegan option
- sea salt, chopped parsley and pepper to taste
- Variation: add chopped watercress and a hard boiled egg
- Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
- Add lemon juice and onion to the avocado in the bowl and mash together. Add rest of ingredients and stir to combine. Taste and adjust if needed.
- Fill avocado shells with salad and serve.