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Avocado Tuna Salad

Tuna salad has always been one of my favorite lunch items for as long as I can remember. I’d always eat canned tuna with Miracle Whip (since our house didn’t stock mayonnaise when I was growing up) and a hard boiled egg. These days I try to cut back on mayonnaise consumption, so I decided to switch out an avocado for the mayonnaise to keep the creamy texture and add some healthy fats and extra flavor.

I decided to up the flavor by adding chopped red onion, chopped scallions and capers to my pouch of albacore tuna (packed in water, not oil), and reduced the fat and calories even further by using only egg whites, not yolks, and making my tuna salad open-faced on a nutty, whole-wheat bread for a hearty and healthy lunch.

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