What a weekend! Days off from the mayhem of life, to snuggle up with that special someone on Valentine’s and to cuddle up with on family day. I’ve had my fair share of indulgences over the weekend, Jarratt went above and beyond this year. And I definitely wasn’t going to pass up on all the chocolate! I have an insane sweet tooth, but I always exercise constraint. But now that’s all over with, it’s Tuesday and it’s time to get back into my routine. So for lunch, I was trying to come up with a sandwich that looked like a mondo burger but wouldn’t leave my ass looking the same way. I ended up with this; and Tuna salad and avocado dream!
When I hear the word tuna salad, I instantly think of heaps of mayo, and ask myself, when is it ever really worth it? I like my cholesterol levels right where they are thank you very much! So to substitute I’ve been using yogurt, as well as switching in some mustard at zero calories over traditional mayo which can have about 100 calories per Tbs! I also use reduced fat mayo once in a while in combination with the mustard, cutting even its reduced calories in half as well, but when I came across this stuff, I literally jumped for joy! Walden Farms strikes again, this time with their Chipotle, zero calorie mayo. There’s a bunch of different flavoring, or you can just stick to the regular stuff, which is next on my hit list, but I couldn’t be happier about finding it.
I’ll admit when I first tasted it, I really was confused, I think it was a strange mixture of anticipation and expectations, but after having it a few times it really is quite good. Does it taste like mayonnaise, no, but it performs just as well. I added some celery sticks, and voila lunch under 300 calories!
Here’s the recipe!
What you need
2 slices light bread (80 calories or less per slice)
Sliced eggplant (thick slices, they tend to shrink)
60 g canned tuna drained (that’s about half a can)
½ C sliced sweet white onion
½ C chopped cilantro
½ C baby spinach
1 celery stock (cut finely)
¼ of an avocado sliced
Tbs of Walden Farms Pancake Syrup
Pepper and garlic powder to taste
- Preheat the oven to 400° and heat a pan on medium heat, while you chop the onions into semicircular rings.
- Combine tuna, pepper, garlic, celery, cilantro and mayo in a bowl and mix well.
- Add sliced onions and syrup to the pan, and stir. Let the onions caramelize for about 5 minutes. Let it cool in the fridge, or zap it in the freezer for a few minutes to cool off.
- Lightly toast bread and spread tuna mixture over top.
- Top your mountain off with spinach, eggplant, avocado and onions
Now, sasa kula! (swahili for “Now eat!)