Today was the last day of school for my kids and we spent the afternoon at the beach. In case you were wondering, yes, I do live in Washington. Normally the beach is pretty to look at but way too cold to actually enjoy until at least August, but it’s been unseasonably warm and we actually ended up down at the shore for a long time. It was wonderful.
That is, until we rolled up at home in the late afternoon, hungry, sandy and tired. The last thing I want to do when I have a couple of overtired children is turn on the stove.
So I didn’t.
Instead, I reached for a few pantry staples…a can of albacore tuna, and a jar of California hot mix (you know, pickled carrots, cauliflower and jalapeños). Dug through the vegetable drawer and came out with a sweet red bell pepper and some leafy lettuce. And on the counter, ripe and ready to bring together this quick meal? A California Avocado. It’s a perfect binder for tuna salad if you’re not feeling the mayo – creamy, full of good fats. And very delicious!
I’ll keep it real…my kid didn’t eat this with me. And that’s okay. I didn’t feel like sharing. I hooked them up with carrots, hummus and avocado chunks. And fine, mac and cheese.
That way I could make my tuna wraps extra spicy and enjoy with a nice cold beer.
Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.