Get your filthy mind out of the gutter.

I’m talking about healthy lunches you can make in mere minutes. No more excuses for going out. Not that you can, because you’re on Whole30 and no restaurant is safe, apparently.

My awesome parents felt my pain about how tired I was getting of cooking all the time. So they invited us over for dinner, and promised to cook everything per our guidelines. We had grilled yellowtail, roasted sweet potatoes and steamed veggies. All were seasoned only with olive oil and a little S&P. And it was delicious. I would have taken a picture, but I ate it too quickly.

After dinner I realized the only downside of not cooking for myself was that I had no leftovers to pack for my lunch the next day. We didn’t have anything prepped at home, either. Crap.

Decided to make my go-to tuna salad, but also realized that I didn’t have any Whole30 mayo already made. Double crap. Decided to make some, but then realized we were low on olive oil. Crappity crap crap crap.

It just wasn’t my night.

The Husband had a genius idea: substitute avocado for mayo with my tuna.

So I did. And it is Y-U-M-M-Y.

Five-Ingredient Tuna Salad

1 Can of Solid White Tuna in Water, drained
1 Avocado
¼ c. chopped onion
2 stalks celery, chopped
Juice of ½ lemon
(and some pretty little lettuce pieces on the side, if you’re feeling fancy, but that makes it a six-ingredient dish and that just doesn’t sound as easy so I’m leaving it out)

Directions: Mix.

Time to prep: As long as it takes you to open a can, scoop an avocado, chop onion and celery and squeeze a lemon. It took me longer to arrange the lettuce so it looked pretty for this picture than it did for me to make the tuna salad.

Note: This is a re-post from the Tumblr version of this blog. It originally ran on April 20, 2016.