|2 min||0 min||2|
|1 can drained||White tuna, canned in water, drained|
|4 leaf||Lettuce, romaine|
|1 avocado(s)||Avocado (cubed)|
|2 lemon wedge||Lemon (optional)|
|2 tsp||Extra virgin olive oil (optional)|
|1 dash||Salt and pepper (optional)|
1. Spoon tuna equally into each lettuce leaf.
2. Top with avocado cubes, a squeeze of lemon (optional), a drizzle of olive oil (optional) and salt and pepper (optional). Serve as is or on a whole grain toast for a more hearty meal. Enjoy!
Use canned pink or sockeye salmon instead.
High in omega 3 fatty acids both, DHA and EPA which are excellent for brain health and inflammation. However, tuna can be high in mercury as well. Consume 1-2 times per week only and avoid during pregnancy/ breastfeeding.
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.