The third lunch I made in the triumvirate of lunches is a tuna salad with avocado. It's nothing special but the avocado gives it a gourmet flavor.

I used a tin of albacore tun, the fancy stuff, two dollops of mayonaise, half an avocado, a quarter of a red onion diced, some lemon, some pepper and salt, and a minced clove of garlic. That's it. Throw them all into a bowl and mix together, dollop out onto toasted bread, and add some shredded lettuce.

Yumm-o!

The sandwich was good and the tuna salad was still better the next day for breakfast. What went wrong was using too much mayo and perhaps more salt than I should be using. All things that will be fixed the next time I make some tuna salad. I'm also thinking adding some herbs and spices a la Akeshia's suggestion.

So what have I learned when I made myself lunch this past week? Baked bacon is a gift from the gods. Sandwiches are easy to make. Just take a look at a B.L.T. whose ingredients are in its name. Mango salads are best made with slightly less ripe mangoes. Red onions are as pungent as any other onion. Iceberg lettuce is flavorful too.

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