Tuna salad variations

Making healthy food more convenient is the way to kick the convenience food habit! But I can’t deal with the kind of meal prep that requires having 12 different casseroles in the freezer to drop in the slow cooker. What works for me is having a lot of different ingredients and meal components chopped and/or cooked, so they’re ready to be thrown together at a moment’s notice, for quick, easy meals — not just dinner, but also super easy lunches

The core recipe is:

• 1  2-to-3 oz. package of tuna
• about 1/2 c. of diced onion (but you can eyeball* it)
• 1 T. of lemon juice or rice vinegar
• 2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)
• 1/4 c. chopped parsley – again; just eyeball* it
• 1/4 to 1/2 avocado
• 1/2 t. kosher salt (or 1/4 t. regular salt)
• 1/4 t. fresh ground black pepper – or more to taste
• a pinch or two of dill – optional

Directions
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