Recipe Background
They keep saying it's time to live that retired life, but when you love what you do, why should you stop now?! Especially when Never-Retired Tuna Salad exists for you to chow down on at break time! This creamy, healthy, and fresh combination will be reason enough to make you want to stay on the payroll. Sure, you can eat Never-Retired Tuna Salad at home, but it just hits different while clocked in and on the job!
They keep saying it's time to live that retired life, but when you love what you do, why should you stop now?! Especially when Never-Retired Tuna Salad exists for you to chow down on at break time! This creamy, healthy, and fresh combination will be reason enough to make you want to stay on the payroll. Sure, you can eat Never-Retired Tuna Salad at home, but it just hits different while clocked in and on the job!
Ingredients
- 3 (5-ounce) cans tuna in water drained and flaked
- 2 large stalks celery finely diced
- 3 medium avocados diced
- 1/2 small red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/2 medium lemon juiced
- 2 tablespoons extra-virgin olive oil
- sea salt to taste
- black pepper to taste
- 16 slices whole-wheat bread
Directions
- In a large bowl, add the tuna, the celery, the avocados, the red onions, and the cilantro and stir to combine.
- In a small bowl, add the lemon juice, the olive oil, the salt, and the pepper and mix to combine.
- Pour the dressing over the tuna mixture and toss to combine.
- Evenly spread the tuna salad over 8 of the bread slices, then top with the remaining bread slices.
- Slice and serve.
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