You know that Oh-Crap-There’s-Nothing-in-the-Fridge feeling? It seems to happen to me most at lunchtime. And it can be hard to whip up a Paleo-friendly lunch with the dregs of what’s on hand. My suggestion is to make sure you have plenty of good tuna in the pantry.
I feel lucky to have access to Sweet Creek’s Albacore Tuna, packed in a jar. It’s line-caught off the coast of Oregon, which means my purchase is supporting sustainable fishing in my home state. If you live in Washington, Oregon, or California, I highly recommend their tuna. If you don’t and you’re concerned about BPA in cans, check out this list for some brands that don’t use BPA in their cans.
- There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
- The ingredients are not hard and fast. Feel free to deviate as necessary.
- The whole meal must come together in less than 30 minutes.
- It ain’t gonna be pretty.
- Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!
1 avocado, diced
2 Tbsp. Greek yogurt or mayo (I’m guessing this might work without, if you’re so inclined)
1 small garlic clove
1 Tbsp. olive oil
1 can/jar tuna
2 Tbsp. capers
1 cup diced, crunchy veggies (whatever’s on hand: turnip, carrot, jicama, celery, onion, radish, rutabaga, etc.)
S&P to taste
— Add avocado, yogurt/mayo, garlic clove, lemon zest and juice, and olive oil to a food processor. Whirl it up. Dump in bowl with tuna, capers, and veggies and stir to combine. S&P to taste. Serve on lettuce.