Sometimes I get it in my head that “simple” recipes cannot be as good as the more complicated ones. And sometimes they aren’t. However, this tuna salad is so good I would eat it every day if I didn’t think I would threaten my little baby’s health (that whole mercury poisoning thing).
In trying to find a tuna salad recipe without mayo, I came across this one and decided to try it. I didn’t have any ingredients really to make a “normal” one. This one turned out so delicious that I have no desire to dress it up!
Avocado Tuna Salad
1/2 a Lemon
1 Can/Jar of Tuna (I used the 6oz Wild Caught Tuna in Olive Oil in a glass jar)
Salt and Pepper
This is VERY simple: Mix up all ingredients (squeeze all the juice out of the lemon) and mix! You can eat it with a fork or you can eat it as a sandwich….I happened to have some organic blue corn tortilla chips and I used those.
I suppose you could add some red onions, or relish, or something else but try it just like this before you add anything. Maybe it’s my pregnancy hormones but it just rocks my world.
Worried about eating an entire avocado? Don’t! Avocados are high in calories (but are you really worried about that right now?) but EXTREMELY beneficial for your brain health and for your growing baby! Avocados contribute to healthy blood flow which can lower blood pressure. The fat in avocados is monosaturated which means it’s the good kind. It also contains plenty of potassium, Vitamin K, and Folate, which are all extremely beneficial whether you’re preggers or not!
As for the Tuna, eating fish while pregnant is VERY healthy for your baby’s brain. “They” say not to eat more than 2 servings of fish per week, but there have also been new studies that show that eating around 3 servings a week and getting all those healthy omega 3’s is the way to go. Generally, I’ve been eating about 2, possibly 3 servings per week but I don’t eat tuna more than once per week.