Love tuna, but hate that mayo is loaded with fat? I’ve got the solution: bind your tuna chunks with avocado cream! It looks a bit strange when your tuna turns green and often gets a skeptical response, but rest assured I’ve put this one to the ultimate test. Last year, I took this recipe to TV when asked by a talk show host to present fit alternatives to popular foods. As she comically yanked the food from my hand and took a big bite live on air, I knew I was in for the moment of truth. She’d either spit it out and wreck my credibility, or love it and prove this idea to be solid gold. Thankfully, she did the latter, and this recipe became a popular conversation topic around town. The best part? It’s easy! Here’s how it’s done.
- Prep time: 5 minutes
- Yields: 2 sandwiches
What to use:
Note: This recipe requires cooked, chopped egg whites.
- 1 can albacore tuna (in water or vegetable oil)
- 1 tablespoon mustard
- 1/2 avocado, chopped
- 1 egg white, hard-boiled and finely chopped
- 1 teaspoon ground black pepper
- 2 slices 100% whole wheat bread
What to do:
Drain the tuna can to get rid of the liquid. In a bowl, mix tuna, mustard, and chopped bits of avocado.
Mix vigorously with a spoon until the avocado has a creamy consistency, binding tuna.
Add in chopped egg whites and ground pepper, and stir until evenly mixed.
Scoop contents onto 100% whole wheat bread, and serve cold.
