Avocado and tuna—what a duo, right? I stumbled upon this combo one day while trying to make something quick and healthy, and let me tell you, it was like discovering peanut butter and jelly for the first time. This salad is loaded with creamy avocado goodness and the perfect touch of tangy lemon, and it’s just the kind of dish that makes you hope for leftovers—but there never are any, at least not in my house!
Steps
- Drain a 5-ounce can of tuna, preferably packed in olive oil, and place it in a medium mixing bowl.
- Add half of a ripe, roughly chopped avocado to the bowl. The avocado should be soft enough to mash with a fork.
- Include 1/2 cup of minced celery and 1/4 cup of minced red onion to the bowl for added crunch and flavor.
- Pour in 1 tablespoon of extra virgin olive oil and 2 teaspoons of lemon juice. Add 1 teaspoon of lemon zest for a citrusy kick.
- Sprinkle in 2 tablespoons of chopped fresh cilantro or parsley, 1/2 teaspoon of kosher salt, and some freshly ground black pepper.
- Use a fork to mix the ingredients together, mashing the avocado and breaking up the tuna until everything is well combined.
- Taste the mixture and adjust with more oil, salt, or pepper if needed. Serve the salad on your favorite bread or toast for a delicious sandwich.
Ingredients
- 1 can (5 ounces) tuna, preferably packed in olive oil, drained
- 1/2 ripe avocado, roughly chopped
- 1/2 cup celery, minced
- 1/4 cup red onion, minced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh cilantro or parsley, chopped
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
Nutritional Values
Nutrition Values for the Entire Recipe:
Calories: 834 | Total Fat: 62g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1262mg | Total Carbohydrates: 38g | Dietary Fiber: 24g | Sugars: 6g | Protein: 42g | Vitamin C: 52mg | Calcium: 126mg | Iron: 4mg | Potassium: 2202mg
FAQ
- Can I prepare the avocado tuna salad in advance?
- While it’s best to enjoy the avocado tuna salad immediately to prevent browning, you can store it in the refrigerator for a few hours if you’re not concerned about a bit of discoloration.
- How do I know if an avocado is ripe enough for the salad?
- To ensure the avocado is ripe and easy to mash, select one that feels slightly soft when gently squeezed.
- What can I do if the salad turns brown?
- Although browning doesn’t affect the taste, you can minimize it by adding a bit more lemon juice to the salad to help preserve the color.
- Is it okay to substitute cilantro with another herb?
- Yes, if you’re not a fan of cilantro, parsley is a great alternative that also adds a fresh green touch to the salad.
- Can I use any type of canned tuna for this recipe?
- It’s preferable to use tuna packed in olive oil for added flavor, but you can use any type of canned tuna available to you.
Tips
- Choose a Ripe Avocado: Ensure the avocado is ripe enough to easily mash with a fork, as it will replace the mayonnaise in the salad for a creamy texture.
- Season Adequately: Since avocados are not naturally salty like mayonnaise, remember to add extra salt and pepper to enhance the flavors of the salad.
- Serve Immediately: To prevent the salad from turning brown due to the avocado, it’s best to prepare and consume it right away. If some discoloration doesn’t bother you, it can be refrigerated for a few hours.
- Avocado Peel Beauty Tip: After removing the avocado flesh, rub the inside of the peel on your elbows for a natural way to smooth rough skin with avocado oil.
Equipment
- Citrus Zester – For zesting the lemon.
- Mixing Bowl – Medium-sized, for combining the ingredients.
- Fork – For mashing the avocado and mixing the salad (if not already available at home).
