Today we are sharing a a favorite of FITNESS PROJECT: Kingwood General Manager, Michelle Nail.
Fatty fish like tuna and salmon are one of the best sources of omega 3 fatty acids. Omega 3 fatty acids are responsible for reducing inflammation in the body and preventing plaque build up in the arteries as well as promoting healthy cognitive function and skin health. Due to the concerns with mercury in tuna, we opt for wild canned skipjack, which is a smaller fish that will have less chance for bioaccumulation or build-up of harmful heavy metals and toxins.
INGREDIENTS:
- 1 can Wild Planet Skipjack Tuna
- 1/8 cup kalamata olives, chopped plus 1 T olive brine
- ¼ small red onion, finely chopped
- 2 ribs celery, diced
- 2 Tablespoons fresh parsley, chopped
- ½ cup cherry tomatoes, quartered
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
- 1 whole avocado, pitted and halved
DIRECTIONS:
- Place the canned skipjack in a bowl and break up with a fork until flaky. Add the olives, onion, celery, parsley and cherry tomatoes and mix until just combined.
- Whisk together the vinegar, olive oil, lemon and olive brine and a pinch of salt and pepper. Pour the dressing over the tuna mixture and toss to combine. Serve in ½ avocado for a quick and easy meal, or over a bed of greens to get your 2-3 cups daily!
Makes 2 servings
Nutrition facts serving: 296 Calories, 20g Fat, 11g Carbohydrates, 20g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!
