Your go-to healthy lunch recipe: Lemon olive oil dressed tuna with sprouts, watercress, cucumber, creamy avocado and red onion.
Back again with a dinner recipe that ended up being accidentally share-worthy for our healthy recipe menu planning series. In reality when I made this for dinner, we were looking for a grain free meal (I think I made bread earlier that day and we basically ate half the batch...) that was filling. That means protein, healthy fat and a hell of a lot of veggies.
Just like with our parsnip salad, to make a salad satisfying (in my opinion) you need different textures. That's why there's both watercress and sprouts here. Watercress is peppery and softer than high water slightly crisp sprouts. And if you hate both of those greens, swap watercress for a little gem lettuce and sprouts for micro greens. Easy enough, right?
The real key for making this recipe work is the tuna. Please buy a high quality tuna here. For years I used a basic name brand tuna and it is not what works. To me, most tuna is too fishy and too liquid. For a while now I've only bought Wild Planet Tuna which is sustainable pole and line caught. The texture is very dense and meaty and there's not a lot of extra juice (although what is in there the cats love). I'm not saying your tuna needs to be this specific brand, but do look into higher quality and let me know what kind you love. Quality matters when you go simple.
Tuna Avocado and Greens Bowl
/// Ingredients ///
- 1, 5 oz container of high quality tuna (I use wild planet)
- 2 tablespoon lemon juice
- 2 tablespoons evoo
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup diced red onion
- 1/2 avocado, cubed
- 1 small english cucumber
- parsley (optional to mix into tuna)
/// Directions /// Drain off any extra tuna juice from can and mix tuna in a bowl with lemon juice, olive oil, salt and pepper (and parsley if desired). In a bowl add onion, cucumber, avocado, sprouts and watercress in sections. Toss together if desired.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.