I don’t know about you but, after the non-stop holiday eating marathon I just finished, I seem to be constantly starving. I wake up hungry, can barely make it to lunch, need a late afternoon snack and dinner is always too far away. All of the creamy high-fat cheeses, sugar laden confections and barrels of eggnog have left my body pleading for more. Luckily, I have the will power to slap myself as I reach for the last of my British gummy imports. Honestly, those things should be illegal!
Having the discipline to not indulge does little to stave off my gnawing appetite. I needed a delicious alternative. I can’t go from triple creme brie to low-fat cottage cheese. It ain’t happening.
So, I did what any half starved menopausal woman would do; I went to the grocery store and walked around in circles for thirty minutes until I figured out what I wanted for lunch. Trust me, walking by the bakery and deli departments took divine intervention – thanks for that.
I dug through a display of rock hard avocados until I found one that was semi ripe. For some reason, winter makes me want bright fresh flavors. I love stews and roasts but I crave flavors usually equated with summer. Weird but true.
So, I grabbed limes, cilantro, alfalfa sprouts grape tomatoes and green onions then headed to the grocery section. Sustainably caught Albacore Tuna and a package of cheddar flavoured rice cakes – I’m not ready for plain rice cakes yet, don’t judge.
All kidding aside, I had this snack ready in less than five minutes. Tuna and avocado are a natural combination. The lime juice and cilantro eliminate the cloying taste of mayonnaise and the rice cake gives you a nice crunch. Time to get back on track with healthy snacks.
TUNA AND AVOCADO RICE CAKE SNACKS
- 1 can tuna – your preference I used white chunk in oil and broth
- 2 tablespoons mayonnaise
- 1 green onion, sliced
- 1 tablespoon fresh cilantro, minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly grated black pepper
- juice of 1/2 lime
- ripe avocado, sliced
- grape tomatoes, sliced
- alfalfa sprouts
- rice cakes – I used cheddar flavoured
METHOD
- Drain tuna and flake into a medium size bowl.
- Add mayonnaise, sliced green onions, minced cilantro, lime juice, salt and pepper
- Mix well.
- Fan avocado slices over rice cakes then divide tuna salad evenly between 3 or 4 rice cakes
- Garnish with alfalfa spouts and grape tomato slices.
THE LOVE: If your avocado is nice and ripe, turn it into guacamole. It will taste fantastic!
Thanks for reading.
