I know that I “should” eat fish that’s really high in Omega-3 fatty acids. I “should” add salmon, herring and sardines to my diet. But a very wise woman once told me, “Don’t should on yourself.” I took her words to heart, and I’ve been happier ever since.
When faced with something I “should” do, I consider whether it’s something I want to do. Eating herring and sardines is not something I want to do. I am willing to eat salmon, but sparingly. It’s a little too fishy for me. But I actually like tuna, which is also high in Omega-3 fatty acids (and, thus, good for the heart).
I don’t even mind eating tuna straight out of the can or pouch. But I really like tuna salad. I used to make it with mayonnaise and relish. But these days, I make a healthier version featuring eggs and avocados. And instead of eating tuna salad on crackers or between two slices of white bread like I used to do, I eat it either straight from the bowl or wrapped in lettuce leaves. It’s much healthier and actually quite good.
Tuna salad with avocado
- 1 can tuna, drained
- 2 hard-boiled eggs, roughly mashed with a fork
- ½ avocado, diced
- 1 celery stalk, diced
- Sea salt, to taste
- Pepper, to taste
- Lettuce leaves, if desired
- In a bowl, add all ingredients and mix until well combined.
- Serve as is. Or if you want a wrap, spoon a bit of tuna salad onto a lettuce leaf and roll it up.
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