During the weekdays, I’m all about quick, easy, no-cook meals. I also try to focus on substituting meat for fish as often as possible, due to the immense benefits fish offer (like omega-3 fatty acids, protein, and vitamins and minerals like selenium, phosphorus, and much more)!
Because of this, tuna has quickly become a regular occurrence in my meal rotation. Open a can of tuna, load it with your favorite add-ons, and you have a delicious, nutrient-dense meal in under 5 minutes. What more could you ask for?!
As long as I can remember, I’ve always enjoyed my tuna loaded, and sweet. Until recently, I thought was how everyone made canned tuna. I’ve been told I’m wrong. It seems as if most people veer towards savory tuna, but personally, I think they’re missing out!
This tuna is the perfect example of how well sweet and salty can compliment one another so perfectly, and makes it feel like you’re eating a well rounded meal, instead of just fish for lunch.
This tuna has no added sugar, and is full of fruit, and healthy fat. So, if you’re ready to learn how I make loaded sweet tuna, let’s get to the recipe!Print
- 3 Cans of Tuna (5 oz. I like this brand)
- 3 Medium-Large Avocados
- 4 TBSP Balsamic Vinegar
- 3 TBSP Dijon Mustard (white vinegar in this specific brand is not Whole30)
- 2 Organic Apples (I like Gala)
- 1 Cup Chopped Grapes (I like green for this recipe)
- 1 Cup Dried Cranberries (no added sugar, like this brand)
- 1/2 tsp Himalayan Pink Salt, or to taste
- Scoop out avocados, and place in a large mixing bowl. Smash until smooth.
- Add in tuna, and mix together until no longer chunky.
- Add in balsamic, dijon, and salt, and mix until well combined.
- Dice apples and cut grapes in half, and combine in bowl.
- Add in dried cranberries, and mix until well combined.
- Serve immediately, and enjoy!
Due to the nature of opened avocados, this recipe should be served, and enjoyed immediately. This recipe is more difficult than most to keep optimal, and fresh in the fridge.