The board for the Haute Couture Club of Chicago met at my house yesterday to plan out our upcoming year, and of course, I could not let them go without lunch!
Whenever I entertain, I do my best to try and have items that will satisfy diet restrictions. That of course can be a very tricky thing. In order to try and provide something that everyone could eat, I had the loveliest heirloom tomatoes that I sliced, sprinkled with a little dried oregano, and some sun-dried tomato infused olive oil. I made my favorite fruit salad, mango, peaches, and cantaloupe. Finally, I made one of my favorite tuna salad recipes. This recipe has no mayonnaise, yogurt, or sour cream, so anyone who may have an egg or dairy issue, I'm in good shape. Well, I'm in good shape as long as they can eat tuna!!!
The recipe is super simple. I take 4 avocados and mash them well.
The mashed avocados are then mixed into 4, 4 oz. cans of drained tuna. I always get tuna in water, and I try and get the best quality tuna.
A small onion is chopped and added to the mixture.
And finally, 1 bunch of cilantro is finely chopped. Really turns the mixture into a bright green goddess concoction.
When I am not serving this to guests, I usually chop up a jalapeno pepper and add it to the mix. In the end, the salad is basically guacamole with tuna!
When making the salad, be sure to save the avocado seeds in case you have leftovers. The avocado seeds will help keep the avocado from turning dark. The salad will store well for 2-3 days in the refrigerator.
The salad can be served on a bed of greens, or on a hearty piece of bread with greens.
The Goddess of Greens Tuna Salad
ingredients;
4 medium avocados mashed
4 4oz, cans of good tuna
1 small white onion finely chopped
1 bunch fresh cilantro finely chopped
salt and black pepper to taste
1 finely chopped jalapeno (optional)
directions;
Mix all ingredients.
Serve as a sandwich spread, or over a bed of greens. If serving over a bed of greens, drizzle with a little olive oil.
Save the avocado seeds to store with leftovers.
Enjoy!
Rhonda
You have made me very very hungry. I feel badly for saying this, but the avocado will brown when exposed to air. The pit just covers that one part of the avocado. The brown stuff is still tasty, and usually there's more of it for me. Yummmmm.
ReplyDeleteLooks yummy - I copied it to try . Hope your planning session went well - I’m considering coming again for the fashion show - it was so amazing g &inspirarional . 😘
ReplyDeleteDelicious! I love avocado with tuna. I'll have to try the cilantro addition, because mine is usually rather khaki in color. (I prefer darker tuna, so that is part of the problem.) It tastes so good that the color doesn't bother me!
ReplyDeleteWhat a great idea! I am anxious to try this, loving both tune and gauc.
ReplyDelete