- 2 7oz cans of tuna (drained)
- 1 shallot (or 1 small red onion)
- 1 avocado
- Approx. 25 kalamata olives
- 2 tbsp Extra virgin olive oil
- Drizzle of liquid aminos (or soy sauce)
Drain the tuna as best as you can and then break it up with a fork in a bowl. Finely dice the shallot, slice the olives in half, and cut the avocado into cubes. Combine these ingredients with the tuna, mixing carefully so as not to mash up the avocado. Add in the evoo and then drizzle some liquid aminos. There is no need for salt- DO NOT ADD SALT. The liquid aminos seasoning, like soy sauce, is very salty. It's best to lightly drizzle and then taste the salad to see if more is needed.
A few words on my secret ingredient, liquid aminos:
It is a gluten-free alternative to soy sauce but packs more sodium than soy sauce. Which is why you only need a light drizzle of this product. It also consists of 16 amino acids but you can't rely on this to be an adequate source of protein since you wont get much from the amount that you'll be using. It gives this recipe saltiness but also another flavorful component that I can't really describe. You'll just need to try it out for yourself!
|Tuna salad pictured with a whole wheat pita|