The following post was originally featured on The Hummusapien and written by Alexis Joseph| MS| RD| LD| who is part of POPSUGAR Select Fitness.
I eat roasted veggies like it’s my job. It kind of is my job.
Writing a food blog requires me to eat everything in sight. One minute I’m tweeting about flourless chia cookies and the next I’m photographing broccoli soup. You know what happens the next minute? I’m stuffing my pie hole with seven handfuls of chocolate chips and licking the soup pot. Guilty. Guilty as charged.
I literally am always either eating| thinking about what I wish I were eating| or planning an eating extravaganza. I’m in a serious relationship with yummy food and we’re never breaking up.
I may excel at consuming massive amounts of charred veg| but I’d get a big fat “F” if my raw-veggie intake were graded. I dip roasted broccoli and sweet potatoes in hummus ¡ª not raw carrot sticks. I nosh on crockpot casserole a million times more than huge-ass salads. You get the point here.
So when I discovered that stuffing every raw fruit and veggie into tuna tastes truly terrific| I was ecstatic. Finally| I don’t have to feel guilty about choosing crackers over carrots.
I love the combination of celery| cucumber| carrot| apple| red onion| and avocado| but feel free to swap anything if you’re not a fan. As long as you have the creaminess from the avocado| some crunch| some tang| and some sweetness| you’re golden! Consider this the tuna takeover.
To learn more about this recipe| check out The Hummusapien.
3 6-ounce cans wild-caught albacore tuna| drained1 large avocado| diced2 tablespoons spicy brown mustard (I love Trader Joe’s!)1/2 medium apple| finely chopped (I used Gala)1/2 small red onion| finely diced2 celery stalks| finely chopped1 medium carrot| finely chopped1/2 medium cucumber| de-seeded and chopped1 cup baby spinach| choppedSalt and pepper| to taste