What I ate Wednesday - not cat food. Promise. It's avocado tuna salad.

Would you like to see a bad picture of ugly food?

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. 

Avocados? Check. 

Tuna? Check. I usually have a plethera of cans. 

Tomatoes and black beans? Of course. 

And here it is, in all its glory:

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