I’d always heard about people adding avocado to their tuna instead of mayonnaise. Originally I discarded the thought because the taste combination didn’t seem to work in my head, however with the development of my egg allergy I had to step outside my comfort zone.
I decided to give the avocado and tuna a try but I wanted to spice it up a little and include more flavor. The result was a fresca, guacamole inspired tuna salad that I placed in a coconut wrap. This wrap is delicious, simple to make and relatively inexpensive… it’s a triple threat. I hope you enjoy it as much as I do.
1 can of tuna
1/2 avocado, sliced
juice of 1 lime
1/2 red onion, diced
1 tablespoon cilantro, chopped
1 – 2 coconut wraps
Drain liquid from the tuna and place tuna in a bowl.
Add avocado, lime juice, red onion and cilantro to bowl.
Mix all ingredients together, mashing occasionally; until desired consistency is reached.
Place tuna mixture into wrap.
It’s that simple. Also, it’s a great option for a picnic or camping, the ingredients are simple enough to transport which means you can bring it with you and make it wherever you are.
Melissa Van Dover
@melissavandover | melissavandover.com
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Tuna Paté has always been a favorite of mine. It was a tradition in our house to serve it at parties and so I grew up loving this South African appetizer. The only problem was, it was made with cottage cheese or sour cream, leaving me feeling the after-effects of lactose and making it anything but Paleo.
This version–although still based on my Mom’s infamous recipe–is dairy-free. The base substitute? White sweet potato and coconut milk! It works like a charm.
1/2 cup white sweet potatoes, cooked, mashed and allowed to cool
1/2 cup coconut milk
1 can tuna (or just a little less than a can if you have a cat that insists on having some, like I do!)
1/4 cup onion, chopped
1 teaspoon dried thyme spice
1 teaspoon salt
1 teaspoon black pepper (peppercorns or ground pepper)
Dried thyme spice for sprinkling
In a food process, place the sweet potato mash, coconut milk, tuna and onion and pulse until well blended and a smooth paste has formed.
Add the thyme, salt and pepper and pulse for about another 30 seconds.
Taste the paté and add any extra thyme, salt and pepper as desired.
Scoop the final paté mixture onto a plate or into a bowl, sprinkle with thyme for a finishing touch and serve chilled with cucumber, carrots or Jacksons Honest Sweet Potato Chips.
Enjoy a little taste of Africa!
@camillacarboni | camillacarboni.com
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