A healthy recipe that teaches you how to prepare a complete low-carb snack: homemade bread, stuffed with tuna and avocado
A low carb bread filled with a very tasty mix of tuna and avocado.
Recipe for 4 people.
Low carb, gluten free
Preparation: 00:50
Interval: 00:00
TOOLS
1 cutting board(s), 4 bowls, 1 individual refractory plate (per person), 1 salad spinner (optional)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Low carb bread ingredients
– 6 eggs, small
– 1 tablespoon(s) of olive oil
– 1 spoon(s) of fresh cream
– 1/2 cup(s) of grated parmesan
– 2 tablespoons golden linseed flour
– 2/3 cup(s) of almond flour
– 1 tablespoon (soup) of psyllium
– 1 teaspoon(s) of chemical yeast w
– Salt to taste
Tuna pasta ingredients
– 2 cans solid canned tuna, in water or oil
– 1 unit of tomato, without seeds, cut into cubes
– 1 unit of finger-de-moça pepper, seedless, chopped
– 2 stalks of celery, about 5 cm each, chopped
– 2 tablespoons chopped coriander
– 2 tablespoons chopped green onion
– extra virgin olive oil to taste
– Salt to taste
– pepper to taste w
Ingredients Avocado mayonnaise
– 2 unit(s) of avocado
– 2 tablespoons lemon (juice)
– 2 tablespoons of extra virgin olive oil
– Salt to taste
– pepper to taste w
– spicy paprika to taste w
Finishing ingredients
– 4 lettuce leaf(s).
– extra virgin olive oil to taste
– Salt to taste
– pepper to taste w
– coriander to taste (leaves) (optional)
PREPARATION:
1. Preheat the oven to 200°C.
2. Start by preparing the bread and putting it to bake (see preparation).
3. Separate other ingredients and utensils from the recipe.
4. Wash the tomato, remove the seeds and cut it into cubes.
5. Wash, dry and chop the coriander, green onion and celery (reserve a few coriander leaves for finishing – optional).
6, Wash the pepper, remove the seeds and chop it.
7. Wash the lettuce leaves and soak them in a bowl with sodium hypochlorite solution. They will be used whole, in the sandwich.
PREPARATION:
Low Carb Bread: (do this step before starting pre-prep):
1. In a bowl, beat the eggs with a fork, just to mix, and add all the other ingredients (olive oil, cream, parmesan, flaxseed and almond flour, psyllium, yeast and salt)
2. Mix well until you obtain a homogeneous mixture.
3. Grease the individual refractory baking dishes (1 per person), round or square, with butter. The dough does not rise much, so it can fill up to ¾ of its volume.
4. Bake for about 20 minutes or until cooked through and lightly browned.
5. Continue pre-preparation (step 3).
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, do it as soon as the pre-preparation is finished since the recipe does not require an interval.
Tuna Pasta:
1. Open the can of tuna and discard all the liquid.
2. Place the tuna in a bowl (large enough to add the avocado mayo).
3. Using a fork, mix well.
4. Add the tomato, chilli, celery, coriander and spring onion and mix well.
5. Season with extra virgin olive oil, salt and pepper and store in the refrigerator.
Avocado mayonnaise:
1. Open the avocado and remove the seed.
2. Using a spoon, remove the pulp, place it in a deep dish and mash it until you obtain a rustic puree, it should be a little coarse.
3. Drizzle with lemon juice and mix carefully.
4. Add the extra virgin olive oil.
5. Season with salt, pepper and paprika and mix well.
6. Store in the refrigerator.
Low Carb Bread:
1. Check the bread, if it is already cooked, remove it from the oven.
2. Remove from the mold and place, preferably, on a wire rack to cool
Tuna stuffing with avocado:
1. In the bowl where the tuna paste is stored, add the avocado mayonnaise and mix thoroughly.
2. Check the seasoning and add a little more salt and pepper if necessary.
3. Set aside.
Lettuce:
1. Remove the lettuce leaves from the sodium hypochlorite solution.
2. Wash under running water. Dry or spin dry.
3. Place in a bowl and, when ready to serve, season with salt, pepper and extra virgin olive oil.
FINALIZATION AND ASSEMBLY:
1. This plate needs to be assembled individually.
2. Place the loaves on a cutting board and cut them in half.
3. Distribute the bottom halves of the bread on the plates.
4. Place 1 lettuce leaf on each bread base.
5. Divide the tuna and avocado filling over the lettuce.
6. Spread the chopped coriander over the filling (optional).
7. Close the sandwiches with the upper half of the bread.
c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Create your personalized menu for free on Bake and gourmet cakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
