You either love or hate tuna, but if you do hate it, I’m going to recommend one way to try tuna again. Squeezing lemon on tuna significantly decreases that fishy smell tuna has and that’s the only way I can eat it. So give me, I mean...give THIS recipe a shot and try it out! It's so flavorful and nutritious. Let’s get to the recipe shall we?
Yields: 2
Portion: 1-2 toasts
Prep time: 10 minutes
Total time: 15 minutes
This recipe is dairy free and pescatarian.
Ingredients:
1 can of tuna
½ avocado
Arugula
Sprouts of any kind
1 lemon
Extra virgin olive oil
Salt
Black pepper, garlic jalapeño, red pepper, chili powder
2 pieces of sourdough bread
Instructions:
1. First, toast 2 of pieces of bread.
2. Next, empty out a can of tuna into a plate (make sure to drain the water out).
3. Now, squeeze 1/2 lemon on it and mix well. Now sprinkle on ¼ TSP salt, a dash of black pepper, and 1/4 TSP of garlic jalapeño and mix in well.
4. Once the toast is done put it on a plate and scoop out ½ avocado onto the toasts.
5. Now, add arugula on top. Next, equally distribute tuna onto each toast.
6. Sprinkle on a pinch of red pepper, chili powder, and salt.
7. Squeeze a bit of lemon on each again. Add the sprouts. Drizzle on some olive oil onto each. Enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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