Here’s a quick, easy and healthy lunch dish that fits in anyone’s budget and dietary guidelines.
1 ½ cups of broccoli (I prefer frozen)
1 medium tomato
1 handful of baby carrots
¼ of an avocado
1 can albacore tuna
2 tablespoons shaved parmesan
Anywhere from 1 teaspoon to 1 tablespoon Primal Kitchen Mayo
2 tablespoons Newman’s Own Balsamic Vinaigrette Dressing
1 teaspoon raisins
Pepper to taste
- Warm the broccoli in the microwave and then set out to cool.
- Rinse carrots and tomatoes, slice tomatoes and avocado into thin wedges
- Drain tuna of all water and spoon into a bowl.
- Add mayo and 2 tablespoons of parmesan cheese to bowl and mix well. How much mayo you add really depends on you, remember though the purpose of this mayo is to highlight the flavor of the tuna and meld all the ingredients together not mask it. The tuna shouldn’t be swimming in mayo (get it, tuna’s a fish and it’s swimming!—come for the recipes, stay for the humor).
- Microwave tuna for 1 minute and remix.
- Add carrots, tomatoes, avocado and dressing to broccoli and mix well.
- Top with tuna, raisins and pepper.
- I’ve found that this tastes better after it’s been refrigerated. So make it the night before, put it in your lunch box the next morning and have it for lunch at work!
- Don’t get sticker shock when you go to the grocery to pick up primal kitchen mayo, it’s expensive but well worth it. You won’t use nearly as much as you do with other brands. Compare the ingredients, which one would you rather eat?
- You’ll also find that it’s pretty tart. However, there isn’t any added sugar or high fructose corn syrup and you don’t need it. Like I said the addition of mayo in this recipe isn’t to mask flavors but highlight them.