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Tuna and avocado salad

Tinned tuna and avocado over greens with olive oil and lemon. Five minutes, no cooking, and the meal that holds the week together on the days nothing else is ready.

Vorbereitung5 Min.
Portionen2
Kochmodus

Original, built from the Monday and Friday midday lines of Christoph's own keto week meal plan, July 2026

Zutaten

Einheiten
Portionen
2
  • 2 tin Thunfisch, abgetropft
  • 1 Avocado, halbiert und in Scheiben geschnitten
  • 100 g Blattsalat
  • 20 ml Olivenöl
  • 15 ml Zitronensaft, etwa eine halbe Zitrone
  • nach Geschmack feines Salz
  • nach Geschmack schwarzer Pfeffer

Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.

Method

  1. Drain the tuna well and break it into large flakes. Do not stir it to a paste.
  2. Spread the greens on two plates. Add the tuna and the avocado.
  3. Dress with olive oil and lemon juice, then salt and pepper.

Notes

  • This is a plate, not a project. It is one line in the meal plan and it does not need to be more than that.
  • Monday midday, before the week has produced any leftovers yet. It comes back on Friday midday as the fallback when the alternative, eggs and avocado, does not appeal.
  • Buy tuna in olive oil rather than in water if you have the choice. Drain it, but not to the last drop.
  • No onion, which for once costs you nothing. Nobody puts onion in this anyway.
  • If there is cold chicken or salmon in the fridge from another night, use that instead and the plate is the same plate.

Passt gut zu

Von Christoph Mayer

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