You came to the right place!
Something I've been trying to do in meal planning is to try new combinations of staples I usually have. So when I stumbled upon a recipe for avocado tuna salad in The New Rules of Lifting for Women, it was a perfect fit for this criteria. I had to try it.
Tuna? Check. I usually have a plethera of cans.
Tomatoes and black beans? Of course.
Avocado tuna salad. No wonder the book doesn't have pictures of this! I'm not too sure how one could make it prettier and more Pinteresting. Maybe layering it in a Mason jar?
Avocado-tuna salad (from The New Rules for Lifting for Women)
1/2 Hass avocado, peeled and cubed
1/2 small cucumber, peeled and diced (I didn't have this, so I subbed in about 2 Tbsp minced red onion)
1/2 fresh tomato, diced
1/2 cup cooked black beans, rinsed and drained
2 oz chunk light tuna in water, drained (1/2 6oz can, drained)
1 Tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried basil
Mix everything together until combined.
Verdict: It was interesting using avocados and black beans, which I generally think of as Tex-Mex ingredients, with more Italian style flavors like balsamic vinegar, oregano, and basil. Then throwing tuna into the mix... eh. The flavor was okay, but not so delicious that I want to make it again. It broke me out of the tuna-and-mayo rut, but maybe I like that rut!
So if you're looking to try an offbeat tuna salad recipe, this one might be right up your alley! For me, it's alright, but I think I'll keep my avocado on my toast.
Happy Wednesday! Linking up with