I eat roasted veggies like it’s my job. It kind of is my job.
Writing a food blog requires me to eat everything in sight. One minute I’m tweeting about flourless chia cookies and the next I’m photographing broccoli soup. You know what happens the next minute? I’m stuffing my pie hole with seven handfuls of chocolate chips and licking the soup pot.
Guilty. Guilty as charged.
But if the worst part about writing a food blog and developing Alchemy’s menu is constantly feeding my facetrap, then I really can’t complain.
Because eating is my favorite hobby.
I literally am always either eating, thinking about what I wish I were eating, or planning an eating extravaganza. I’m in a serious relationship with yummy food and WE’RE NEVER BREAKING UP.
I may excel at consuming massive amounts of charred veg, but I’d get a big fat “F” if my raw veggie intake were graded. I dip roasted broccoli and sweet potatoes in hummus, not raw carrot sticks. I nosh on crockpot casserole a million times more than hugh jass salads. You get the point here.
So when I discovered that stuffing every raw fruit and veggie into tuna tastes truly terrific, I was extatic. FInally, I don’t have to feel gulilty about choosing crackers over carrots.
I love the combination of celery, cucumber, carrot, apple, red onion, and avocado, but feel free to swap anything if you’re not a fan. As long as you have the creaminess from the avocado, some crunch, some tang, and some sweetness, you’re golden!
Consider this the tuna takeover.Print
A delicious tuna salad (sans the mayo) loaded with creamy avocado and chopped veggies!
- 3–6oz cans wild-caught albacore tuna, drained
- 1 large avocado, diced
- 2–3 tbsp spicy brown mustard (I love Trader Joe’s!)
- splash of lemon juice or red wine vinegar
- 1/2 medium apple, finely chopped (I used gala)
- 1/2 small red onion, finely diced
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 1/2 medium cucumber, de-seeded and chopped
- 1 cup baby spinach, chopped
- salt, pepper, and garlic powder to taste
- Place drained tuna in a medium bowl. Add avocado, spicy brown mustard, and lemon juice and mash together well with a fork.
- Add the rest of the ingredients and stir well to combine. Season with salt and pepper to taste.
- Serve over spinach, in romaine leaves, or on whole-grain bread.
[Tweet “Swap out mayo for avocado in this Loaded Veggie Avocado Tuna Salad from @TheHummusapien!”]