I plan to post step-by-step pictures of every recipe I attempt on the Whole30. I didn’t take any of the tuna since I was rushing to get it done for the following day.
One of the things I craved during February was tuna. Normally I make tuna with mayo and relish. However, I haven’t had much luck finding a mayo that is Whole30. They do make olive oil mayo, but the major brands pack all kinds of additives to it. I used avocado as a fat instead along with lemon juice to make it easier to mash. (I found the idea from a post I saw on Instagram.)
- 2 6-oz. cans of tuna
- 1 whole avocado
- 1/4 lemon
- salt and pepper
- Open cans of tuna. Drain the liquid out. Scoop out the tuna into a bowl.
- Cut avocado in half. Remove pit. Scoop out avocado into the bowl with tuna. Depending on how soft your avocado is, you might have to cut it up to make it easier to mash with the tuna. Mash avocado with tuna until both ingredients are blended together.
- Squeeze lemon juice into the tuna mixture. If you had trouble mashing the avocado in the previous step, you could add the lemon juice to help out. Mash until all ingredients are blended well together.
- Add salt and pepper to your liking. Mix away.
I ate this with a salad for breakfast on Friday. Not bad for mayo-free tuna!
Makes 3 servings.