Cooktop Cove: Avocado tuna salad
By Kate Elliott
If you ever need to rev up your tuna salad a little bit, this is the way to do it. The recipe below piles delicious tuna salad on top of zesty avocado and cucumber slices for a lunch that looks as though it should be served at a gourmet restaurant. It's easy enough to do, a large circle cookie cutter or food rim will do the trick. And while this lunch may be healthy from top to bottom, it's so extremely filling you'll be wondering just how exactly that's possible.
Every layer is (almost) better than the last. At first you get that first bite of delicious tuna salad, crammed with good things like red onion, fresh dill, and chopped cucumber. Then you move into the smooth and creamy avocado, that has just a bit of zip, and underneath it all are refreshing cucumber slices that bring it all together and give it a pop of freshness. I could go on and on but it's so good, let's get to the recipe so you can try it for yourself!
Low carb avocado tuna salad
Servings: 1
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
1 can tuna, drained
3 tablespoons red onion, finely diced
3 tablespoons cucumber, finely diced
1/4 cup mayonnaise
2 tablespoons cilantro, finely chopped
Salt, to taste
Ground black pepper, to taste
1 avocado
Juice of 1 lime
Cucumber slices (about 10)
Combine the tuna, red onion, chopped cucumber, mayonnaise and cilantro in a medium-sized bowl. Season with salt and pepper and stir to incorporate all ingredients.
In a small bowl, mash avocado slightly. Add lime juice and mix together.
Place a food ring on a plate (or just layer it onto a plate). Place the cucumber slices on the bottom, overlapping them slightly.
Then top with avocado and spread to cover cucumber slices.
Top with tuna salad, spreading that out as well. Remove the food ring and enjoy!
Pro-tip: If you do not have a food ring you can make your own my by opening and cleaning out a 5oz can to shape your tuna tower.
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