(Slightly) Spicy Tuna Salad with Avocado

Okay, here’s a little quick lunch for you: I call it (Slightly) Spicy Tuna Salad with Avocado:

Colorful and awesome, yes?

Colorful and awesome, yes?

Seriously, this one is so quick you’ll be like, “Oh.  That’s it?  Are you sure?”  YES.  I am sure.  Behold…

1. Big Knife
2. Fork
3. Bowl
4. Cheese shredder (optional)

1 small can dolphin-safe chunk white tuna
1 small carrot
2 handfuls chopped romaine lettuce
5 bread and butter pickle slices
1/4 avocado, sliced
mayo and spicy mustard

Drain the can of tuna, throw in bowl.  With your big knife, chop up the pickle slices and the carrot (Cut carrot lengthwise first, then cut each half in half again, then hold the four stalks together in a bunch, and chop small bits from the end.  And fine, you have to peel the carrot first – do I have to tell you EVERYTHING?  Jeez.)  Add two forks of mayo and one decent squirt of spicy mustard.  STIR.

Place two handfuls of chopped romaine (or other lettuce) on your plate.  Put the tuna salad in the center, nice and pretty-like.  Pull your knife through the 1/4 avocado in lines and then kinda flick/peel/scrape each slice off and place around the plate.  MORE PRETTINESS!

You can also shred some cheese on top for added yumminess.  I tried garlic jack today and it was good.  Very good.  But cheddar would work, gouda, anything smoky and strong and shredable!  Maybe also try pepper jack for an added zing.  ENJOY!

Now, that wasn’t so painful, was it?  And tell me, people, could that have been ANY easier?  See?  You ARE a chef!


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