Description
A refreshing tuna salad with avocado, perfect for lunch or as a snack.
Ingredients
Scale
- 3 (5-ounce) cans tuna in olive oil (well-drained)
- 3 tablespoons finely diced celery
- 3 tablespoons finely diced bread and butter pickles
- 2 tablespoons finely diced red onion
- 2 tablespoons finely chopped flat-leaf parsley
- 1 large ripe avocado (divided)
- 1 tablespoon lemon juice
- 1/3 cup mayo (plus more as needed)
- 1 teaspoon Dijon-style mustard
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Thoroughly drain tuna and set aside.
- Halve and pit the avocado. Mash 3 tablespoons of avocado and add to a large bowl. Dice the rest and set aside.
- Add lemon juice, mayo, mustard, olive oil, salt, and pepper to the mashed avocado. Whisk until smooth.
- Add tuna, celery, pickles, red onion, parsley, and diced avocado to the bowl. Stir gently to combine.
- Adjust seasoning and add more mayo (1 to 4 tablespoons) if needed.
- Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.
Notes
- Note 1: 1 large avocado is divided; mash a portion and dice the rest.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg