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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