I love a good tuna sandwich, but it can be a bit, well, uninspired sometimes. Here’s a way to jazz up your tuna salad. And you can eat it plain, over greens, on crackers, or in a a good old sandwich. I ate it over salad and didn’t need any dressing because it’s so moist.
2 cans tuna packed in water
1 ripe avocado
1/2 cup finely chopped celery
1/2 red apple, finely chopped
1/4 cup pecans, chopped
1 Tbsp. water
1 tsp. dried dill
1/2 tsp. Dijon or Dusseldorf mustard
1/4 tsp. cumin
salt and pepper to taste
1. Drain the tuna. Mash the avocado in a bowl with the back of a fork. Mix the tuna and avocado together.
2. Add celery, apple, and walnuts. Stir to combine.
3. In a small bowl mix water, mustard, and spices. Add to tuna mixture and mix well.
Can store in fridge for up to a week. Serves 4-6
Source: slighly adapted from thehealthymaven.com