Ingredients
Canned tuna in water
2 cups (approx. 200g)
Diced cucumber
2 cups (approx. 150g)
Ripe avocado
2 packed cups (approx. 200g)
Cherry tomatoes
1 cup, halved
Red onion
1/4 cup, finely chopped
Extra virgin olive oil
1 tablespoon (15ml)
Lemon juice
2 tablespoons (30ml)
Sea salt
Black pepper
Fresh dill/fennel or parsley
2 tablespoons, chopped
Instructions
Drain tuna thoroughly and transfer to a large bowl
Add olive oil, lemon juice, salt, and pepper; mix gently
Layer diced cucumber in the bottom of a rectangle lunch container or on a large tortilla wrap
Top with mashed or chunky tuna mixture
Add sliced avocado in the next layer
Sprinkle chopped red onion, halved cherry tomatoes, and fresh herbs on top
Garnish with additional lemon juice and herbs
Refrigerate until ready to serve
Notes
Use non-fish-based seasoning if avoiding seafood-associated items
Substitute parsley/oregano for dietary preferences
Store refrigerated for up to 3 days
Use low-sodium tuna for reduced sodium content
- Prep Time: 15
- Category: High Protein Meals
- Method: No-Cook
- Cuisine: Mediterranean-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 stack (approx. 400g)
- Calories: 275
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 15mg