This week I’ve been focusing on using ingredients I have on hand for all of our lunches and dinners. Most days my pantry is so full it’s hard for me to even see what ingredients I own. That’s how I end up with five cans of black beans, six jars of salsa, four containers of black poppy seeds – you get the trend. In freeing up space, I located a few cans of tuna fish and created this five ingredient, mayo free, tuna salad.
What You Need:
- 2 ( 5 oz.) cans of tuna fish, drained
- 1 ripe avocado, mashed
- juice of half a lemon
- 1 tbsp. fresh basil
- 1 tsp. dijon mustard ( or more if you prefer)
- handful of pickled red onions
Drain the tuna fish. Set aside. Mash avocado and squeeze in lemon juice. (This will help the avocado from browning). Mix all the ingredients together. Serve over arugula or on toasted sourdough.
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