Mold Detox Friendly Whole30 Tuna with Avocado
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Learn more →Ingredients
2 servings
- 1 can (5 oz) tuna packed in olive oil, drained
- 1 large ripe avocado, pitted and diced
- 2 stalks celery, thinly sliced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Drain the tuna well and add it to a medium mixing bowl. Break it into large flakes with a fork.
- 2
Add the diced avocado, sliced celery, red onion, lemon juice, and olive oil to the bowl. Season with the salt and pepper, and add the red pepper flakes if using.
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