A Taste of NHBP: Tuna Boats

Tuna Boats

Course Main Course
Calories 356 kcal

Ingredients
  

  • 24 oz of tuna packed in water, drained
  • 1 shallot, minced
  • 1 rib of celery, diced
  • 3 radishes finely diced
  • 2 avocados, diced
  • 2 tbsp tbsp lemon juice
  • 3 tbsp fresh dill, roughly chopped
  • 1 tbsp stone ground mustard
  • Whole romaine lettuce leaves

Instructions
 

  • In a large mixing bowl, combine all the ingredients except the romaine leaves. Stir together, gently mash the avocado pieces down and combine with the other ingredients to make a soft salad mixture.
  • Scoop mixture into romaine leaves and top with more dill as desired.

Personal Hygiene and Food Safety

When it comes to food safety, personal hygiene is the first step in preventing food-borne illness. While most recipes start with preheating your oven or preparing your ingredients, the unwritten first instruction should be to wash your hands!

The Centers for Disease Control (CDC) estimates that around 48 million people are affected annually by food-borne illnesses, making handwashing an essential first step when cooking. Other times it is important to wash your hands when cooking include:

  • After touching raw meat and fish
  • After blowing your nose, coughing, or sneezing
  • After touching pets
  • After touching/taking out the garbage
  • Before sitting down to eat the meal you made

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