Yesterday Mike texted me saying he found a recipe in a Men’s Fitness Magazine for a tuna avocado salad. We made some for dinner and it was really great! The original recipe called for tuna, greek yogurt, avocado, celery, red peppers, and oranges I believe, but we altered it a little to better fit our tastes. We paired it with a roasted tomato caprese salad.
Fruit and Veggie Tuna With Roasted Tomato Caprese Salad
Approximately 2-3 servings
For the Tuna Salad:
2 Cans of Chunk Light Tuna (or canned tuna of your choice. I really enjoyed the smooth consistency of this tuna though in contrast to the chunky fruits and veggies mixed with it)
1-2 Avocados (we only used one, but you can use 2 if you’d like)
2-4 Teaspoons of Greek Yogurt (to taste)
Diced Red Peppers, Onion, and Green Apple (all to taste and depending on how chunky you like your tuna salad)
A touch of Salt, Pepper, and Garlic Powder
Simply mix together in a bowl and serve. We ate ours plain, but it would be great for a sandwich, tuna melt, or on top of greens.
For the Roasted Tomato Caprese Salad:
Set your oven to 425
Cut your tomato in slices
Top with fresh basil, fresh mozzarella, a drizzle of olive oil, and salt and pepper. You could also add chopped or minced garlic if you’d like.
We kept ours in the oven for about 10-15 mins, but you can keep it in longer if you like your tomatoes to get really roasted. If you plan on keeping it in longer, you might want to put the tomatoes in without the cheese for about 10 minutes, take it out and place the cheese on top, and then return to the oven.
And that’s it! Let me know if you try this recipe and how you like it! 🙂