Chicken of the Sea

 tuna

Do you remember the infamous question Jessica Simpson asked her husband at the time, Nick Lachey? “Is this chicken what I have or is this fish? I know it’s tuna. But it says chicken. By the sea.” The look on his face was priceless and every time I have tuna, I can’t help but smile.

We had Silent Salmon (see previous post) for dinner and I had leftover avocado, because I couldn’t find a small one at the store. They were all gigantic. Once cut open, avocado oxidizes quickly.  I almost never throw away food. I used the half of avocado to make this tuna salad and served it with crackers for a light supper in front of TV. By the time I rinsed the empty tuna can (to prevent the lovely garbage smell) my hubby ate all but one tablespoon of the salad. Thanks a lot! He thought he got special treatment and I made it just for him. I guess I can’t complain. I wanted a light supper and I got it, right? 😉

Ingredients:
Serves 21 (6 oz) can Tuna in water
1 big, ripe Avocado
2 Green Onion stalks, chopped
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
1 tablespoon Parsley or Cilantro
Pinch of Salt and Black PepperDirections:

Drain tuna, reserving 1 tablespoon of juices. Halve the avocado, remove the stone cut the flesh crisscross with a knife and then score it out using a spoon. In a bowl, gently combine all ingredients. Serve with crackers, bread or salad greens.

 


 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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