Avocado Tuna Salad – made in less than 10 minutes, this tuna salad tops all others with its texture, flavor, and it’s super health food factor.
Happy Friday! Another full week down, and only 159 school days left to go… which means 159 quick, easy, and fulfilling lunches that will need to be made. Exactly why I’m here to share this today – because quick, easy, and fulfilling lunch is what I’m all about.
And Avocado Tuna Salad is the best kind of lunch there is. Another reason it’s the best? It makes for several lunches in one:
- Wrap it
- Sandwich it
- Lettuce wrap it
- Salad it
- Dip it
- Fork it
Makes sense, yes? What I mean is you can put it in a wrap — either flour or lettuce wrap, make a sandwich with it, put it on a lettuce salad, grab some pita chips and dip it up, or eat it unattached – straight up.
This tuna salad is one of my favorite ways to use this 3-Ingredient Avocado Sauce. It makes tuna salad over the charts healthy – it means there’s no mayo, extra healthy fats, and a super creamy texture.
Do you want to know what else this Avocado Tuna Salad has that makes it super-duper-yummilicious? It’s loaded with diced celery for an extra crunch, salty pickles, scallions, and a little kick from the white pepper.
How do you feel about white pepper? I’ve been loving it lately in all sorts of recipes – it adds a warm spice that I find just delightful! Try it in a variety of dishes sometime, and let me know what you think!
Before we head off to a weekend of meal prep for our super easy weekday lunches, let me share with you my favorite tuna (no worries, totally my own opinion…I just have to share with you!). Wild Planet’s canned tuna is so legit.
Canned tuna always gave me a little bit of the heeby-jeebies, until this brand was recommended to me. It’s clearly 100% tuna (you have to break the filet up yourself), and even better, it’s sustainable! The can even says they use smaller albacore which accumulate less mercury – like, can we get any better? Oh, yes, no BPA used in their cans or lids. I mean JUST LOOK:
Winning all around.
Avocado Tuna Salad
- 5 Tablespoons 3-4 spears dill pickles, diced
- 4 Tablespoons celery, diced
- 3 scallions, finely diced
- 1/2 - 2/3 cup avocado sauce
- 2 - 5 oz. cans wild tuna
- 1/4 teaspoon garlic powder
- 1/8 - 1/4 teaspoon white pepper
- Sea salt and black pepper to taste
- In a bowl, stir together pickles, celery, scallions, tuna, garlic powder, white pepper, salt, and black pepper. Break tuna into chunks as needed. Mix in avocado sauce until thoroughly combined and desired consistency is achieved (if you want it chunky vs. more well mixed).
- Store in an air-tight container with saran wrap covering the surface to ensure avocado sauce doesn't brown. Will stay in the fridge for approximately 1 week if stored this way.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.