I went years without eating canned tuna. For the simple fact that I had eaten so much of it when I would diet that I could no longer stand it. Even now, I’m not so sure I could just pop open a can of tuna and eat it straight from the can as I have in the past.
However, when you put a spin on it with avocado, pickled onions, and green olives, I can totally enjoy some tuna. This recipe came from Cooking Light magazine and has quickly become a new favorite of mine.
Avocados are much higher in fat than most other fruits, but they are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C and contain a lot of fiber. They have been associated with a decreased risk of cardiovascular disease and may be useful for weight loss. That’s a win-win in my book!
Tuna, Avocado, and Pickled Onion Open Faced Sandwich
- ¾ c. red onion, sliced thin
- ⅔ c. apple cider vinegar
- ¼ c. water
- 1 tsp. sugar
- 4 slices wheat bread
- 4 oz. chunk white albacore tuna in water, drained
- 2 tbsp. fresh flat-leaf parsley, chopped
- 8 bottled green olives, sliced
- 2 medium avocados, peeled and sliced
- Bring onion, vinegar, water, and sugar to a boil in a small saucepan over medium-high heat. Remove pan from heat; let stand 5 minutes. Drain.
- Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with a little salt and pepper. Top evenly with tuna, onions, and olives. Sprinkle top with salt and pepper. Garnish with parsley.
- Each serving = 8 WW Freestyle Points.
Are you looking for a great, no-cook meal for these HOT days of summer? Here you go, this is absolutely amazing! I don’t even know how to express in words just how DE…LIC…IOUS this sandwich is!! My cousin, Brandi, gave me this recipe YEARS ago. I had completely forgotten about it until I recently ran across the recipe in our old family cookbook. Now I’m wondering how I could have gone this long without making this oh-so-scrumptious sandwich!
I try to cook low-carb about 75% of the time. I plan to attempt making this into a low-carb wrap, using a large lettuce leaf, the spread, assorted veggies, and cheese. I’m pretty sure it will be delicious but I’ll update you soon. In the meantime give this wonderful recipe a try.
Garden Dill Veggie Sandwich
- Dill Spread:
- 1 (8-oz.) pkg. cream cheese, softened
- ¼ c. finely chopped pecans
- ⅓ c. fresh dill weed, chopped
- 2 tbsp. fresh lemon juice
- Pinch of kosher salt
- Freshly ground black pepper
- Optional Sandwich Ingredients:
- Fresh bun or bread or your choice
- Green leaf lettuce
- Sliced tomatoes
- Slice purple onion
- Sliced cucumbers
- Sliced Avocado
- Sprouts or Microgreens
- Sliced Provolone cheese
- Add the pecans to the bowl of a food processor. Pulse until finely chopped. Add cream cheese, dill weed, lemon juice, salt, and pepper and pulse until all of the ingredients are combined.
- To assemble the sandwich, spread top and bottom of bun or two slides of bread with the dill spread. Layer lettuce and veggies of your choice on top of the dill spread. Sprinkle with salt and pepper. Top with a slice or two of cheese. Top with your bun top or second slice of bread. Enjoy!
I was a fan of avocados from the moment I tried them! Never did I consider the health benefits until about a year ago. There is much in my daily diet that really shouldn’t be. So, adding something to my diet that is delicious and good for me is a no brainer.
The list of health benefits is more than I could ever cover here. They are high in good fats, low in cholesterol, have more potassium than a banana, and they may help prevent cancer. They are so easy to incorporate into your diet. Of course, guacamole is always good, but you can also add them to smoothies, wraps, sandwiches, and salads. I eat avocado toast several times a week.
This recipe for BLT Stuffed Avocados is amazingly easy and delicious! I typically don’t stuff the avocados but serve the salad from a bowl. However, if you want to serve this salad to guests, the stuffed avocado shells makes a lovely platter.
BLT Stuffed Avocado
- 2 avocados, pitted
- ¼ c. cubed toasted bread
- ½ c. chopped tomatoes
- ½ c. chopped romaine lettuce
- 2 strips bacon, cooked and chopped
- 1 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Scoop out avocados, leaving a small border. Dice Avocado and place in a medium bowl. Add toasted and cubed bread, tomatoes, lettuce, and bacon. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Divide salad among the 3 avocado halves.