Rest Day Recipe Sunday

Blog, Uncategorized

This is not your Moms tuna salad slathered in mayo served over iceberg lettuce. Oh no! This is Warm Avocado Tuna Salad with Sautéed Green Beans:


This is a recipe I found years ago, I can’t recall where I found it and I can’t recall what all went into the original recipe so here is my version.

Warm Avocado Tuna Salad:
2 ripe avocados
3 cans of tuna in water(trader joes brand solid white albacore is the best with no soy added) drained
4 cloves of garlic minced
8 sun dried tomatoes chopped (in olive oil) read the labels people and find clean ones
Salt and pepper to taste
4 portabella mushroom caps

Preheat oven to 375 degrees
1. Slice avocados in half, remove seed and scoop out of skin. Mash the avocado in a medium side bowl.
2. Add minced garlic, chopped sun dried tomatoes, tuna, and salt and pepper. Mix everything together until combined.
3. Wipe down the mushroom caps with a damp paper towel. Place mushroom caps on a cookie sheet so the underside of the cap is facing up.
4. Scoop tuna salad into/on top of the mushroom cap. Evenly distribute amongst all four caps.
5. Bake at 375 for 30-35 minutes until heated thru and mushroom cap has softened.
* optional for a primal twist – use a microplane and grate some Pecorino Romano on top when it comes out of the oven.

Sautéed Green Beans:
2lbs of long green beans/pole beans
Olive oil
Salt and pepper

1. Rinse beans and remove stem tips.
2. Heat 1 1/2 Tbls of olive oil in a skillet
3. Salt and pepper beans to taste
4. Sauté beans over med heat until the beans are heated through and they turn bright green.
* you can sprinkle some sesame seeds on top as well.

ENJOY! Lucy gobbled this up. It may not look pretty but it’s packed full of flavor, good fat, and a great way for kids to eat fish.

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