Canned tuna is an awesome, high-protein staple. I loved tuna fish sandwiches, and losing mayo to the egg allergy made tuna less fun to eat. So, I decided to combine tuna with a fatty-substance that I can have (avocado) and created this fun spread that’s great on rice cakes (and I’m sure will be great on toast, if you can have toast).
Avocado Tuna Salad
- 1 can Tuna a lot of canned tuna is in "vegetable broth" – some of which contains peas. Make sure to double check the ingredients before consuming. I like to use the Trader Joe's canned SkipJack Tuna in water. Just tuna & water!
- 1 Avocado
- 1 tsp Salt
- 1 tsp Pepper
- Drain can of tuna, put in a bowl
- Add in avocado (discard the pit)
- Add salt and pepper
- Mix to combine
- Refrigerate if desired, or go ahead and eat!