Ah, the avocado: nature’s buttery gift that turns a simple dish into a silky, luscious masterpiece. There’s just something magical about its creamy texture when paired with the ocean’s bounty—tuna, that is.
I mean, who needs mayo when you’ve got avocados, right? This no-mayo avocado tuna salad is my go-to when I’m craving something light yet satisfying, like a hug in a bowl. I still remember the first time I threw this together; it was one of those days where you open the fridge and just let inspiration hit—or maybe desperation, who knows?
The freshness of the avocado mingles with the savory tuna, creating a melody of flavors that dance with every bite. And let’s not forget the health perks—it’s like treating your body to a spa day. So grab a fork (or just use tortilla chips as spoons, because why not?
) and dive into this delightful concoction that promises to delight and nourish.
Steps
- Drain a 5-ounce can of tuna, preferably packed in olive oil, and place it in a medium bowl.
- Add half of a ripe avocado, roughly chopped, to the bowl with the tuna.
- Include 1/2 cup of minced celery and 1/4 cup of minced red onion to the mixture.
- Pour in 1 tablespoon of extra virgin olive oil, 2 teaspoons of lemon juice, and 1 teaspoon of lemon zest.
- Add 2 tablespoons of chopped fresh cilantro or parsley to the bowl, along with 1/2 teaspoon of kosher salt.
- Season with freshly ground black pepper to taste.
- Use a fork to mix all the ingredients together, mashing the avocado and breaking up the tuna chunks until well combined.
- Adjust seasoning with additional olive oil, salt, or pepper if needed, then serve the mixture on your favorite sandwich bread or toast.
Ingredients
- 1 can (5 ounces) of 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
Calories: 834 | Total Fat: 62g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1262mg | Total Carbohydrates: 38g | Dietary Fiber: 24g | Total Sugars: 6g | Protein: 42g | Vitamin C: 52mg | Calcium: 126mg | Iron: 4mg | Potassium: 2202mg
FAQ
- Can I use an underripe avocado for this salad?
- It’s best to use a ripe avocado that is easy to mash, as it replaces the mayonnaise. If the avocado is underripe, it will be difficult to mash and might not blend well with the other ingredients.
- How can I prevent the avocado tuna salad from turning brown?
- The salad should ideally be eaten immediately after preparation to prevent browning. However, if you don’t mind a bit of discoloration, you can keep it refrigerated and consume it within a few hours.
- Is there a substitute for cilantro or parsley in this recipe?
- If you don’t like cilantro or parsley, you can skip these herbs or replace them with others like basil or chives, depending on your taste preference.
- Can I prepare this salad ahead of time?
- It is recommended to prepare and eat the salad right away because the avocado can start to brown. If you must prepare it in advance, try preparing the other ingredients and adding the avocado just before serving.
- Do I need to add extra salt to the salad?
- Yes, since avocado does not contain salt like mayonnaise does, you may need to add more salt and pepper to suit your taste.
Tips
- Ensure the avocado is ripe; it should yield slightly when pressed. This will make it easier to mash and will blend seamlessly with the other ingredients.
- Add extra salt and pepper to compensate for the lack of saltiness that mayonnaise typically provides, enhancing the overall flavor of the salad.
- Prepare the salad just before serving to maintain its vibrant color, as the avocado can cause the mixture to brown quickly. If some browning doesn’t bother you, refrigerate it and consume within a few hours.
- Don’t waste the avocado peel; use it to rub on your elbows for a natural moisturizer due to its beneficial oils.
Equipment
- Medium mixing bowl
- Fork (for mashing and mixing)
