Amy’s Really Green Tuna Salad

Despite two of my first three recipes being tuna, I promise you I do eat other things! This concoction was born out of the need to use some of my avocados that are fast approaching “over ripe” status. This is my second time making this and it’s delicious! You could easily make it with chicken instead of tuna. Or maybe chicken AND bacon? Whoa, mind = blown.

4oz Tuna, drained
2 small stalks celery, chopped
1 mini cucumber, chopped
1 very ripe avocado, smashed
1 green onion, chopped
2 T mayo
Sale and freshly ground black pepper to taste
Serve on Baby Spinach

Recipe: Get ready this is a technical one…
Add all your ingredients and mix it up. Use more or less Mayo for your taste. This is so simple and so amazing. The lemon juice gives it such a nice tang. It would also be great served with some Oopsie Bread (Recipe here)

Let me know what you think when you try it!

Low Carb Oopsie Bread

Going strict low carb means traditional bread is something I can not have on a daily basis. I am mostly OK with that, but there are times when I just want a sandwich or one of my favorites, a tuna melt. I found this Oopsie Bread recipe on and we love it! It definitely works well for tuna melts, at this point in the journey that’s honestly all we have used them for! I am sure this will be a favorite recipe though going forward!

Recipe (6 oopsie breads)

3 Eggs
4oz. cream cheese (best if softened)
1 pinch salt
1/2 tablespoon ground psyllium husk powder
1/2 teaspoon baking powder


  1. Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  2. Whip egg whites together with sale until very stiff. You want to be able to turn the bowl over without the egg whites moving.
  3. Mix the egg yolks and the cream cheese well. Add the psyllium husk and baking powder. (optional but makes them much more like typical bread)
  4. Gently fold the egg whites into the egg yolk mixture, try to keep the air in the egg whites.
  5. Drop 6 large or 8 smaller oopsies onto a parchment paper lines baking tray.
  6. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes, or until they turn golden. I have to watch mine and they are usually done around the 20 minute mark.

Original recipe source:

Here’s my daughter and I making some Oopsie bread on Feb 3, 2017

Our Favorite Tuna Melts!

Two kids, one picky eater. Not too bad for odds I guess. My son is not a fan of tuna. My daughter would eat it every day. I can sometimes get my son to eat it if we make it like this!

Tuna melts have been a go-to lunch for us for a long time, we have recently introduced the Oopsie Bread as a base and now they’re even healthier for us!

Recipe (if you can call it a recipe, we never use specific measurements on these)

  1. Combine tuna, mayo, a bit of Dijon mustard & a splash of lemon juice with chopped celery.
  2. Start with Oopsie Bread base. (Recipe Here.)
  3. Layer on some spinach and a generous scoop of the tuna salad.
  4. Top with chopped tomatoes and cucumbers, sprinkle generously with shredded cheese. (A mixture of extra strong white cheddar and cheddar jack is our favorite!)
  5. Bake in the top of a 350° oven until cheese is melted and starting to bubble but watch the Oopsie breads to make sure they don’t burn.
  6. Serve with extra spinach or other greens and a drizzle of olive oil and lemon juice or your favorite dressing!

My Daughter and I making our low carb tuna melts on Feb 3, 2017