I’ve been making this recipe for awhile – I just hadn’t taken the time to actually measure it out! I like it because it’s pretty cheap to make and definetly quick and easy. Eat it on a bed of lettuce or with celery sticks. Add a small piece of fruit, like a pear or a peach and you’ve got a great lunch that’s easy to pack for work.
You’ll find no mayonnaise here. Traditional mayonnaise is made from vegetable oil which I don’t recommend putting in your body. Throw it out of your house or maybe keep it when you have these 10 problems. Just don’t eat it.
A word about Avocados:
Avocados are pretty awesome. They have a texture that can work like a mayonnaise in lots of recipes, which is what I use them for here. They also have fat, but good fat, which will help keep you fuller, longer.
Eating the right types and amount of fat will actually help you lose weight. I can tell you from personal experience that when I did not eat enough good fat my weight loss would slow or stop completely. It’s all about finding balance, but you should have a small element of fat at every meal. Eating avocado is my favorite way to do this, followed closely by bacon. Coconut oil, olive oil, and eggs are other great ways, as well as most red meat. Because tuna (like most fish) is so lean, the avocado is important to achieve balance.
Picking out a good avocado from the grocery is key. I eat so many that I usually buy them in various stages of ripeness.
- If the outer shell is mostly green, it’s not ripe enough. You can still buy it, you’ll just need to wait for it to turn a more dark brown color.
- If the outer shell is already dark brown, it’s ready to eat! Pick it up and press on it gently with your thumb. If the avocado is just right, your thumb should be able to make a small dent.
- If it dents too easily or feels mushy, it’s over ripe and no good.
The easiest way to break down an avocado is to slice it half, from top to bottom. Your knife will run into the large pit as you slice – just keep your knife in the avocado and work it around the pit in a circular motion. Once you get both halves apart, remove the pit with a spoon (they can be stubborn little buggers sometimes), and then use the spoon to scoop out the green flesh. It will usually pop out easily with one scoop.
If you’ve never worked with avocados before, don’t worry! It’s all a learning process! I can tell you the first time I cut into an avocado, I had no idea what I was doing and I made a huge mess! Oh well – you live and you learn 🙂
Quick Paleo Tuna Salad
2 cans tuna in water, drained
1 avocado, pit removed (but save it!)
1 tbs homemade ranch seasoning mix
3/4 celery, chopped
1/4 cup pickles, diced (I prefer dill)
juice of half a lemon
salt & pepper to taste
In a medium sized bowl, mash avocado with a fork until it becomes soft. Add all other ingredients and mix until well incorporated. Salt and pepper to taste, may add more before serving.
Store in an airtight container in the refrigerator, with avocado pit in the mixture. The pit will help the avocado keep it’s color and freshness.