Todays TWC recipe is a simple twist on a tried and true lunch. Remember the days when we enjoyed tuna sandwiches on white bread with loads of mayo? I think that was my favorite brown bag lunch when I was at Epiphany School in Miami, Florida!
To make this tuna lunch a little healthier I took out the mayo and added several more interesting ingredients and replaced the bread with thin apple slices. Cool, refreshing and simply delicious!
1 can white tuna (wild caught is best)
1 large apple
1/4 cup red onion, minced
2 radishes, diced
3-4 tablespoons olive oil
2 teaspoons honey or Dijon mustard
1 tablespoon fresh parsley, minced (optional)
1/4 avocado, mashed
3-4 large lettuce leaves
Sea salt and pepper
Whisk together the olive oil and mustard.
Cut off the very bottom portion of a large apple so it stands evenly when you slice it (I used golden delicious). At the biggest part of the apple slice three or four 1/4″ slices. Then use the remainder to add to the tuna salad.
Put the tuna in a medium-sized bowl and mash the large chunks with a fork. Add the oil mixture then toss to coat well.
Add the chopped apple, red onion, radish and parsley to the tuna. Salt and pepper to taste.
Arrange the lettuce leaves on a plate and top each with an apple slice. Place a large spoonful of the tuna mixture on top of each apple slice then top with a dollop of avocado.
Garnish with additional apple slices. Enjoy your super healthful, beautiful creation!