This recipe for chipotle tuna and avocado salad pita turns traditional ideas of tuna salad on their head.
Gone is the mayonnaise, celery and sandwich bread of your mother’s or grandmother’s tuna salad.
This recipe comes from the new “Half Baked Harvest Cookbook” by Tieghan Gerard (Clarkson Potter, $29.99).
Gerard calls this “one of the best quick, go-to healthy meals” in her repertoire, adding that it takes just 10 minutes to make.
She recommends oil-packed tuna for extra oomph, but chipotle peppers and other ingredients add so much bold flavor that any decent canned tuna should work well.
Gerard also calls for a variety of greens on the sandwich, but cooks can choose their favorites or any combination.
Recipe from “Half Baked Harvest Cookbook” (Clarkson Potter)
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