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Tuna Salad Plate

Makes 1 Serving

Macros: 342 cal, fat 18g, Carbs 14g, Protein 35g, Fibre 8g


1 can Tuna (drained, broken into


1/2 Avocado (pit removed)

1/4 cup Unsweetened Coconut Yogurt

1/4 Cucumber (sliced)

1/4 tsp Sea Salt

Assemble all the ingredients onto a plate or into a container if on-the-go. Season with salt and enjoy!

Leftovers: Refrigerate in an airtight container for up to four days.

More Flavour: Add pepper, paprika and/or lemon juice.

Additional Toppings: Top with sliced green onions, red onion or red pepper flakes.

No Tuna: Use sardines or salmon instead.

No Coconut Yogurt: Use mayonnaise or Greek yogurt instead.

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