
1/2 large avocado, mashed | |
1 can Genova Yellowfin Tuna in olive oil, drained | |
1/2 cup black beans (salt free or low sodium, preferred) | |
1/4 cup chopped cilantro | |
10 grape tomatoes, halved | |
juice from 1/2 lemon (a lime will also work) | |
1/4 teaspoon salt | |
Freshly ground black pepper, to taste | |
2 slices sprouted, gluten free or whole grain bread (can also use lettuce wraps) | |
2 tablespoons goat cheese crumbles |
1. | In a large bowl, mash avocado. Fold in tuna then add in the following: cilantro, tomato halves, lime/lemon juice, salt and pepper. Mix to combine. |
2. | Toast bread and spoon tuna salad on top. Garnish with extra cilantro and goat cheese. Enjoy! Makes 2 open faced sandwiches. |
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