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
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.