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Avocado, white albacore tuna, pico - have you tried this?
tpspiege
Posts: 32 Member
So I just tried this for the first time for lunch today and I'll definitely be eating more regularly so I thought this was worth posting in case anyone else hasn't yet tried.
End result was a very satisfying 215calories 27gram protein, low carb, "main dish" for lunch with some 'healthy fat' from avocado.
I thought this ratio was about perfect, and I didn't have to add any salt or sugar so it also served well as a "whole food" meal.
Prep:
Ingredients:
10 calories, 1g protein, 0g fat, 0, 0, 3 carbs
100 calories, 24g protein, 1g fat, 0, 0, 0 carbs
105 calories, 2g protein, 19g fat, 3, 0, 6 carbs
End result was a very satisfying 215calories 27gram protein, low carb, "main dish" for lunch with some 'healthy fat' from avocado.
I thought this ratio was about perfect, and I didn't have to add any salt or sugar so it also served well as a "whole food" meal.
Prep:
Ingredients:
10 calories, 1g protein, 0g fat, 0, 0, 3 carbs
100 calories, 24g protein, 1g fat, 0, 0, 0 carbs
105 calories, 2g protein, 19g fat, 3, 0, 6 carbs
6
Replies
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I've done something pretty similar. Avocado is a great mayo substitute. I like to chop my own veggies usually but using pico sounds great. I like some jalapeno or Serrano pepper in mine too1
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That sounds awesome! I generally eat the Skipjack variety of tune....or the Yellow Fin....but Albacore will work nicely, too!0
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ninjamere1 wrote: »I've done something pretty similar. Avocado is a great mayo substitute. I like to chop my own veggies usually but using pico sounds great. I like some jalapeno or Serrano pepper in mine too
Yep, the pico was left over from another dish and was just a nice short cut, but I liked how the cilantro in this pico paired with the tun and this particular brand of pico already had some jalapeno added.
I guess another option would be to just stir the tuna into guacomole but it seems like most of the pre-made guac at my local grocer doesn't have much taste and is loaded up with salt & preservatives to slow the "turning grey/brown" process of the avocado once the container is opened & exposed to air.0 -
LiftHeavyThings27105 wrote: »That sounds awesome! I generally eat the Skipjack variety of tune....or the Yellow Fin....but Albacore will work nicely, too!
Cool, that's why I shared/posted... easy prep, quick lunch
Yeah, I just grabbed the starkist albacore out of the cupboard but if you already have a "go to" variety then I wouldn't think it would alter the taste that much.0 -
That sounds delicious, I like using avocado in my egg salad (I hate mayo, so much), I haven't tried it with tuna but I bet it is delicious. Thanks for the idea!0
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I did this once with leftover pre-made guac from the store. But I love this guac, tastes great and not too many additional ingredients. I never tried it with an avocado, mainly because I can't ever keep them from being hard as a rock or dark brown0
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Cool, that's why I shared/posted... easy prep, quick lunch
Yeah, I just grabbed the starkist albacore out of the cupboard but if you already have a "go to" variety then I wouldn't think it would alter the taste that much.
I really like the Skipjack. I eat the Yellow Fin when I want a little more flavor. Now, the difference is 100% the fact that the Skipjack is packed in water while the Yellow Fin is packed in Olive Oil! The truth comes out! I occassionally do the Albacore but prefer Skipjack. WIll use that! :-)0 -
Sabra and Wholly Guacamole both make single serving cups of guac without a bunch of additives. I've found them really handy! Have even started making chicken salad with guacamole instead of mayo.0
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That sounds delicious, I like using avocado in my egg salad (I hate mayo, so much), I haven't tried it with tuna but I bet it is delicious. Thanks for the idea!
Interesting... I didn't consider avocado as a replacement to mayo in egg salad.
I always have some hard boiled eggs on hand for healthy snack alternatives, If you don't mind sharing your avocado egg salad recipe I'd certainly be willing to give it a go.
Thanks in advance!0 -
gcconroy29 wrote: »I did this once with leftover pre-made guac from the store. But I love this guac, tastes great and not too many additional ingredients. I never tried it with an avocado, mainly because I can't ever keep them from being hard as a rock or dark brown
For what it's worth, I once read that if you hold the avocado and apply modest pressure with your thumb it's ripe if it "gives" a little ... if it doesn't budge at all then it won't be ripe for a couple days, if it feels very soft with little pressure applied then it's over-ripe.
Realize those are some very subjective values, but I've had decent success with that method.0 -
I haven’t tried it yet, but sounds amazing-thanks for the idea-I do a bagged salad topped with a can of albacore tuna,sprinkled with craisins& topped with Kens Sweet Onion dressing-it’s really good!
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Interesting... I didn't consider avocado as a replacement to mayo in egg salad.
I always have some hard boiled eggs on hand for healthy snack alternatives, If you don't mind sharing your avocado egg salad recipe I'd certainly be willing to give it a go.
Thanks in advance!
Oh it's outstanding, you should try it. I also have a go-to avocado egg salad if you like;
one avocado peeled, pitted and diced
3 hard boiled eggs peeled and diced
1 tsp of lemon or lime juice
1 tbs chopped cilantro
2 tbs plain greek yogurt
Salt and pepper to taste
I never considered it for tuna salad, though I've no idea why not. It seems perfectly reasonable considering I like it in egg salad. I'll have to give this tunacado salad a try.0 -
Interesting... I didn't consider avocado as a replacement to mayo in egg salad.
I always have some hard boiled eggs on hand for healthy snack alternatives, If you don't mind sharing your avocado egg salad recipe I'd certainly be willing to give it a go.
Thanks in advance!
Absolutely, it's one my favorite breakfasts, on an English muffin topped with alfalfa sprouts. Bonus points for pairing it with lox
I basically stole the idea from here: https://www.skinnytaste.com/healthy-avocado-egg-salad-and-salmon/
I just don't believe in discarding yolk and dislike mayo, so I tweaked it to suit my tastes:
The base is:
0.50 medium, Avocado
4 large eggs
1 tsp lime juice
1.2 tsp Dijon mustard
1/4 tsp salt (to taste)
from there I'll either add about 1 tsp capers (along with about a tsp of the brine) or 2 tsp sweet relish.0
This discussion has been closed.
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