I get on kicks with my breakfast and lunch selections where I make variations of the same thing every day. Lately it’s been smoothies for breakfast and salads for lunch. Last week I was ready to break out of my salad rut so I got a little creative with a can of tuna. I don’t eat a lot of canned tuna but always keep it in the pantry because it just seems like a pantry staple that you need to have.
When I was in school at the University of Georgia there was this little cafe downtown that had this awesome cashew chicken salad. They served it in a sandwich that was pressed in one of those old school sandwich makers that made your sandwich into two little triangles. Do you remember what I’m talking about? I decided to play with the cashew idea for this tuna salad but put a Thai twist on it.
I used avocado in place of most of the mayo, spicy Thai chili lime cashews, cilantro and a squeeze of fresh lime juice.
I have always loved a good tuna melt but I wanted to do something outside of the sandwich box with this tuna salad so I served it in Romaine lettuce leaves topped with cherry tomatoes. It was a very light and refreshing lunch that was also healthy and packed with protein!
I entered the recipe into My Fitness Pal to get the nutritional breakdown. This is for the entire can of tuna. Pretty solid lunch!
Canned tuna…love it or not so much? Favorite way to enjoy?
And for the recipe…
Avocado, Cashew and Lime Tuna Salad
(Recipe developed by Jen DeCurtins, Peanut Butter Runner)
Ingredients:
1 can chunk white albacore tuna in water, drained
1/2 avocado
1 tablespoon light mayonnaise or plain greek yogurt
1 tablespoon fresh cilantro, chopped
1/4 cup cashews (I used Trader Joe’s Thai Lime & Chili but any will do)
Juice of 1/2 lime
Salt to taste
Directions:
Combine all ingredients in a bowl and mix well. Serve in lettuce cups, with crackers, in a sandwich, on cucumber bites…get creative!
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