I am back after a long hiatus! I suppose the start of spring signifies new beginnings and for me that means I am re-inspired to get back to blogging. The last five months have been busy and trying. I am still on my job hunt, which takes up a lot of time and can be draining. In December I fractured a rib in a bicycle accident (lots of bed rest)! And we have been doing some traveling, so all of that has left me uninspired to do much cooking. That is now being rectified. I will have several new posts in the next couple of days, so stay tuned!
First up, however, is a new favorite of mine that I eat for breakfast or lunch. I am sure when I get back into the workforce this will be an easy lunch to take to the office with me since no assembly or reheating is required. These tuna cups are portable and you can make a lot at once so you have an easy meal to grab-and-go. A few months ago I discovered a new tuna on the market made by Safe Catch. They created six flavored tunas and they are all great. For me, it is worth the price since it gets me to eat more tuna which is high in potassium and omega 3s, all good for my health. You can find this tuna on Amazon, Thrive Market or direct from Safe Catch’s website. Today I used Tandoori flavored, but I have tried these tuna cups with the other flavors and you can adjust your add-ins to suit your preferences.
You start the tuna cups by hollowing out your avocado halves, leaving about a 1/4″ flesh.
I put the avocado flesh in a bowl and add 2 tbsp vegenaise, salt and pepper and mash together. You can sub in plain yogurt, regular mayo or nothing at all for the vegenaise if you want to lighten this up a little. Then I add in my drained canned tuna, 2 tbsp chopped pickled red onion, 1/4 c diced tomato and mix all together. You can easily use grated onion or scallions instead of pickled red onion, but I am obsessed with pickled onions so that is my go-to. It might look like a hot mess at this point, but it will taste good.
After everything is mixed together you will spoon back into the avocado halves. I top with a little fresh cracked pepper and sea salt.
Ingredients – serves 2-4
- 2 avocados
- 1/4 c chopped tomato
- 2 tbsp chopped pickled onion, grated onion, or chopped scallions/chives
- 5 oz can of your preferred tuna
- 2 tbsp vegenaise, mayo, or plain yogurt
- salt and pepper, to taste