Growing up, tuna salad was the worst. The absolute worst. Probably because of the mayo involved, and the celery. Definitely the celery. (Who eats celery without peanut butter?!) And probably also because my mom always made it for lunches during Lent since you can’t eat meat on Fridays, but that is always the day that you want meat. Why is that?
But this tuna salad, I like. I’ve lightened up the classic mayo-filled recipe and added one of my fave ingredients – avocado – because it’s obvious that avocados make everything better. If you need convincing: Pinch of Yum’s 5 Minute Magic Green Sauce, Food 52’s Green Smoothie with Avocado, Joy the Baker’s Goat Cheese and Roasted Corn Guacamole, and Ambitious Kitchen’s Flourless Black Bean Avocado Brownies. Need I say more?
This recipe starts with a can of albacore tuna, mixed with avocado and Greek yogurt for creaminess, red onion for a little crunch and zing, lemon juice for some acidity, and S&P to taste. I ate this for lunch two days in a row – once scooped up with crackers and the other straight out of the avocado boat!
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- 1 avocado
- 5 ounces (1 can) tuna
- 2 Tablespoons greek yogurt (omit for AIP)
- 1 Tablespoon chopped red onion
- Lemon juice
- Salt and Pepper (omit pepper for AIP)
- Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving about half of the avocado flesh. (If on AIP, scoop out entire avocado flesh.)
- Add avocado, Greek yogurt, onion, and lemon juice to a bowl and mash together. Add tuna, salt and pepper, and mix to combine.
- Fill avocado shells with tuna salad and serve.
I’d eat this even if it wasn’t a Friday in Lent!
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