When it comes to create recipes, I find most of my creations come from limitations. Typically I’m either substituting things in my kitchen or trying to meet some craving. Today’s recipe is no exception. My healthier tuna salad came from a serious hunger and a lack of groceries a few months back. It’s super quick, easily adapted and great for a last minute protein addition to your meal.
I’m a massive fan of building my meals around vegetables. This is mostly because if I don’t then I will eat protein and carbs without the added nutrients. So building salads and bowls of soup are my go to. But when I was in need of a quick protein source for my salad a few months back, I found myself at a loss. Yes, I had tuna on hand but it needed something. I didn’t want all the relish or mayo from a tuna salad. Mostly I wanted a healthy protein with some kind of flavor. And out of that need, I created what is a go to for lazy nights in my house.
If you’re more of chicken person or plant based, feel free to swap in another protein option. A bit of smashed up chickpeas or even pulsing this recipe a few tips in the food processor is a good way to bulk up a veggie plant with fiber and protein. I also like to add olive oil into mine but if you’re using an oil based fish then you might be able to do without. Be sure to play with this recipe a bit and make it your own.
I also love that this is also a great way to add healthy fats into your meals. If I’m having salad, I’ll leave the avocado off and just make this instead. It’s perfect for keeping me fuller for longer and great at keeping my energy levels up!
- 1 - 4oz can of tuna, drained* (or your choice protein)
- 1 tsp - 1 tbsp mustard
- 1 tsp - 1 tbsp olive oil*
- ½ avocado cubed
- In a small bowl, smash up avocado until in smaller chunks.
- Add tuna and stir together.
- Add mustard & olive oil to taste. See note about olive oil.
- Add salt & pepper to taste. I normally use a couple of dashes of each.