Tuna, Egg and Avocado Lunch Bowl
A no-cook-ish lunch built from a can, an egg and whatever is ripe.
Recipe Author
Riff Kitchen@riffkitchen
Tuna, Egg and Avocado Lunch Bowl
A no-cook-ish lunch built from a can, an egg and whatever is ripe.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 8 cook
- 18 min
- servings
- 2
- effort
- Easy
Fit Fuel's note
Around 40g of protein and under 6g of carbs, assembled faster than most lunches can be ordered.
Method
5 steps · tap one to tick it off
Tips
Peel the eggs under cold running water. Crack them all over first and the water lifts the shell away cleanly. Very fresh eggs peel badly, so use the oldest ones in the carton.
Slice the avocado at the last minute. Cut avocado browns within the hour. If you pack this for later, squeeze lemon over it or slice it just before you eat.
Seed the cucumber if packing ahead. The watery seeds leak into the bowl as it sits. Scrape them out with a teaspoon before dicing so the tuna stays creamy.
Swaps
No mayonnaise? Full-fat Greek yogurt, which is tangier and lighter, or some of the avocado mashed in.
No cucumber? Sliced celery or radishes, for the same crunch.
No lemon? Lime juice or a splash of white wine vinegar.
Storage
Fridge: Best eaten the day it is made. The tuna mixture and peeled eggs keep 3 to 4 days in sealed containers; cut the avocado fresh.
Freezer: Not worth freezing: the mayonnaise splits, egg whites turn rubbery and the avocado and cucumber go watery.
Serving: Serve cold. Slice the avocado just before eating.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Fit Fuel's note
Around 40g of protein and under 6g of carbs, assembled faster than most lunches can be ordered.
Instructions
Follow the steps to perfection.
Tips
Peel the eggs under cold running water. Crack them all over first and the water lifts the shell away cleanly. Very fresh eggs peel badly, so use the oldest ones in the carton.
Slice the avocado at the last minute. Cut avocado browns within the hour. If you pack this for later, squeeze lemon over it or slice it just before you eat.
Seed the cucumber if packing ahead. The watery seeds leak into the bowl as it sits. Scrape them out with a teaspoon before dicing so the tuna stays creamy.
Swaps
No mayonnaise? Full-fat Greek yogurt, which is tangier and lighter, or some of the avocado mashed in.
No cucumber? Sliced celery or radishes, for the same crunch.
No lemon? Lime juice or a splash of white wine vinegar.
Storage
Fridge: Best eaten the day it is made. The tuna mixture and peeled eggs keep 3 to 4 days in sealed containers; cut the avocado fresh.
Freezer: Not worth freezing: the mayonnaise splits, egg whites turn rubbery and the avocado and cucumber go watery.
Serving: Serve cold. Slice the avocado just before eating.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix