Recipe

Lunch

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Tuna
(COOKED AND FLAKED TUNA)*, can use canned
Avocados
, peeled and mashed
Sea Salt & Black Pepper
, to taste
Green Onions
, chopped
Red Wine Vinegar
Almonds
, chopped
Fresh Cilantro
, chopped
Celery Stalks

Tuna Salad Celery Boats

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Skipjack or chunk light tuna varieties are low in mercury. Consume no more than six 6-ounce servings per month.
Total time: 10 min
Servings: 4
  • 2 c. Tuna (COOKED AND FLAKED TUNA)*, can use canned
  • 1 Avocados, peeled and mashed
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 2 tbsp. Green Onions, chopped
  • 1 tsp. Red Wine Vinegar
  • 2 tbsp. Almonds, chopped
  • 2 tbsp. Fresh Cilantro, chopped
  • 4 Celery Stalks
  • In a medium bowl, mix together the first 8 ingredients (tuna through cilantro).
  • Spoon mixture into the celery and serve.