When I first started my blog, a health minded co-worker, Meaghan, asked me if I had ever subbed avocado for mayo in a tuna salad. I hadn’t tried it before and honestly, I’m kicking myself that I’ve waited this long. It’s so.darn.good.
Tuna salad is something that I used to enjoy as a kid. Foot long tuna subs on white buns. Yikes! Now, generally, I steer clear of it as, in my opinion, mayo is pretty much a waste of calories. Well, unless I’m dipping fries into it but, that’s neither here nor there.
This quick little lunch or light dinner couldn’t be simpler to make and if you are a mayo fan, you won’t miss it. Trust. I prepared this the same way I would have normally but used avocado instead of mayo. Oh, and I used the avocado shell as a bowl.
Finely chop up some celery and red onion…
…add in lemon juice, sea salt, pepper, dried dill and the avocado.
Mash all this together with a fork.
Add in a tin of tuna and mix together well.
I then scooped this into the hollowed avocado and promptly devoured the entire thing. This was a fresh and satisfying meal. If you’re so inclined, toast up some bread and you’ve got a great sandwich. Thanks for the tip, Meaghan! I owe you one.
- 1 avocado
- 1 lemon, juiced
- 1 tbsp red onion, finely chopped
- 1 tbsp celery, finely chopped
- 1 tin tuna
- sea salt, pepper & dried dill to taste
- Cut avocado in 1/2, scoop out the middle and place in a bowl
- Add chopped onion and celery, lemon juice and seasonings and mix well
- Add in the tuna and mix again
- Place back into the avocado shells or have as a sandwich.