I adapted this recipe from one of my old favorite spots to eat in Las Cruces, The Big Chair. Very simple but the combination does something magical to my senses and my taste buds. I hope you enjoy!
Ingredients:
1. 1 pack Mixed Salad Greens (whatever you like, adding spinach is nice)
2. 1 Avocado cut in half
3. 1/4 Cup Walnut Pieces
4. 1 Pack of Wild Caught Tuna (I prefer MVM's)
5. 1/4 cup of onions (I've learned less is more in Tuna Salad so maybe less :))
6. 1/2 Tomato and 3 celery stalks diced
7. 1 Tsp of Mustard (to taste)
8. Sea salt to taste
9. Fresh dill in the veggie section chopped finely
10. Olive oil (or grape seed oil - this is the only time I like a different flavor of oil)
11. Veganaise ( or regular mayonnaise I like this better, i choose the "no soy" one)
12. Hard Boiled egg if you like...and actual pickles if you like (have fun with it)
13. Rasberry vinagerett (to taste- less is more)
Directions:
1. Boil Tuna with a little onion approximately 20 minutes add a little oil and sea salt
2. Put tuna and water in a container and place in fridge to cool approximately 1 hour ( i use glass because unless it's bpa free the heat and plastic release carcinogens linked to cancer.)
3. Take the Fish out of water and add about a teaspoon of oil and the water from boiling to the consistency that you like. Mix in the tomato, celery, onion, dill, mustard, and sea salt to taste.
4. Place Mixed greens in a deep bowl.
5. Put both halfes of the Avocado on top of the salad mix.
6. Place the tuna on the avocado.
7. Add the balsamic vinaigrette, top with walnuts and enjoy!!! Thoroughly enjoy.
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