Being fully aware of the increased risks of canned foods and large fish, we don’t eat tuna all the time. But, it is a great and healthy lunch to make–especially on a Monday when I have no leftovers left and need to put something together. This is my husband Ryan’s fun twist on tuna adding some all-important veggies. We think the benefits out weigh the risks when eaten a few times a month.
1 can tuna
Kale (I use fresh if we have, but frozen works great and is always in the freezer)
Trader Joe’s Wasabi Mayo
Red salt (or regular salt)
1/4 to 1/2 avocado