I’m a teensy bit obsessed with tuna. I’m also a teensy bit obsessed with this healthy mayo-free tuna salad. If you get my email newsletters (sign-up if you don’t!), you may remember the time I exchanged 8 cans of tuna at the grocery store and then got asked out on a date by the store clerk; he was obviously impressed with my impeccable tuna taste. 🙂
I’m not opposed to mayo; I think it’s delicious. And anyone that says they don’t like mayo is probably lying. But, I also really love trying to cram as much nutrition into meals as possible and using avocado instead of mayo in this tuna salad helps with that. Avocado has healthy fats AND tons of fiber (did you know that?), which will help keep you full.
I really hate long, complicated recipes and for lunchtime, hard recipes an absolute no-go. So like all my lunch recipes, this is super simple and can be made in less than 10 minutes.
- 1 4 or 5-ounce can tuna (I always buy chunk white albacore)
- 1/2 ripe avocado, chopped
- 1/2 cup minced red bell pepper
- 1/4 cup diced green onion
- 1 Tbsp olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest (trust me here!)
- 2 Tbsp chopped parsley
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Mash the avocado in a bowl and then add all the ingredients and mix well. Boom. Done.
If you don’t have the ingredients prechopped (I do a lot of veggie chopping on Sundays), it’ll take you about 5-10 minutes to do all that. Still quick!
I love it on toasted sourdough bread or gluten-free bread, either Udi’s Whole Grain, Trader Joe’s multi-grain gluten-free or Whole Foods Gluten-Free Prairie Bread. (I seem to be able to tolerate sourdough these days! More info on why that may be.)
It’s also great on top of a salad or in lettuce wraps. You can easily double or triple this recipe. I ate most of it at lunch and the rest a few hours later for a snack. I think this would also be great with canned salmon, but I haven’t tried that yet.