I wish I would have posted this a couple weeks ago, with many of you not eating meat on Fridays during Lent, but this recipe is so simple and delicious that it is going to be used throughout the year in our household. Tuna can be one of those love-it-or-hate-it foods, but the avocado does a great job of making it much more palatable for people who aren’t particularly fond of the fish.
I am a big fan of this recipe because of how easy it is to make. I often get sick of eating turkey sandwiches on gf bread for lunch, so tuna is always a nice change of pace. There is a little bit of preparation required, but once you get past that, it literally takes about a minute to put together.
Ingredients (makes two sandwiches):
- One medium avocado, mashed
- 8 ounces canned tuna, drained and shredded
- 2 tablespoons light mayonnaise
- 2/3 of a hard-boiled egg, mashed (you can use the whole egg if you prefer)
- 3 tablespoons thinly-diced carrots
- 1/4 celery stalk, chopped finely
- 2 Provolone cheese slices
- Salt and pepper, to taste
- 4 slices gluten free bread (Whole Foods brand preferred, as Udi’s is a bit small for this)
1. Mix together mashed avocado, tuna, mayo, egg, carrots, and celery in a medium sized bowl.
2. Toast gluten free bread slices.
3. Add cheese to two slices of bread.
4. Spoon the avocado tuna salad mixture onto the other two slices of bread. Put the cheese side on top of the mixture side. Cut in half.
5. Serve and enjoy!
If you prefer melty cheese and a warm sandwich, you could always cook this on the stove for a couple minutes a side and see how it turns out. I imagine it would be pretty delish, but I have never tried it. If anyone does, let me know how it tastes!