• 1 can of wild caught albacore
  • 2-3 stems of organic broccolini, washed and roughly chopped
  • 1/2 of a small avocado
  • 1/4 cup organic crimini mushrooms
  • 1 T 4th & Heart white truffle ghee
  • a handful of organic baby spinach
  • micro basil (microgreen sprouts)
  • avocado-balsamic dressing
  • salt, pepper and lemon


  1. Slice your mushrooms and quickly sauté them with the white truffle ghee and pinch of salt in small pan (over medium heat). They should begin to turn golden brown in 2-3 minutes.
  2. While your mushrooms are coking, toss your dry ingredients into a salad bowl along with the tuna. Add your mushrooms on top, and season with salt, pepper, & a squeeze of lemon. Pour in a drizzle of dressing, grab a fork, and devour!