Avocado Tuna Salad is not only healthier than traditional tuna salad, it tastes better too! Avocado provides all of the creaminess with no mayo!
I'll let you in on a little secret. I don't really like tuna. It's sad but true. However, I love this healthy Avocado Tuna Salad! The creamy avocado really adds great texture and flavor, and I love the crunch of the celery and onions in each bite. Can I taste the tuna? Yes. But you know what? I actually enjoy it when it swims among all those other great flavors!
Get it? "Swims"! I made a tuna joke.
Mayo Free Tuna Salad
The creaminess of avocado makes it an excellent substitution for mayo in this recipe. Not only is avocado infinitely healthier, but it also adds quite a bit more flavor. This is one of the rare instances where healthier food actually tastes better!
Another option people use for mayo free tuna salads is Greek yogurt. That is also a good substitution, as it is more akin to traditional mayonnaise, however, I think avocado makes it taste better.
Ingredients You will need
- Tuna - I used these pouch tuna packets because I think they have better flavor. However, canned tuna works just as well. Regardless of which you choose, be sure to drain the water or oil.
- Ripe Avocados - Be sure to remove the pit and skin.
- Lemon juice - Fresh squeezed or bottled lemon juice both work fine.
- Dijon mustard - Another hearty mustard can be substituted if desired, such as Stone Ground, Dusseldorf, or even brown mustard.
- Celery - Dice it into small chunks for the perfect sized crunch!
- Onion - I like the clean taste and crisp crunch on white onion, however, sweet onions work well, or even red onions if you crave that pungent kick.
- Parsley - Fresh, not dried.
Ways to Serve Tuna Salad
- Tuna salad can be enjoyed right out of a bowl.
- Serve it as a sandwich on whole wheat buns.
- Spread it on crackers.
- Serve it as an opened face sandwich on toast.
- Turn it into a lettuce wrap.
How to store it
The only drawback to using avocado is that it doesn't store well. Avocado begins to blacken when it is exposed to oxygen. I recommend eating your Avocado Tuna Salad sandwiches shortly after they are made. The lemon juice will hold off oxidation for a while, but don't expect to store these overnight.
You can tell an avocado is ripe when the skin has blackened and it gives a little when lightly squeezed. An unripe avocado will be rock hard.
Vacuum sealing pouch tuna gives it a fresher flavor and better texture than canned tuna.
Oil packed tuna is said to be more flavorful than water packed tuna. The oil helps lock in the flavor of the fish and gives the tuna a silky mouthfeel. A general rule in the culinary world is "fat adds flavor", this is true for oil packed tuna as well.
More Avocado Recipes
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Avocado Tuna Salad
- 12 oz Tuna water/oil drained
- 2 large Avocados pit and skin removed
- 1 tablespoon Lemon juice
- 2 tablespoons Celery small chop
- 2 tablespoons Onion minced
- 1 tablespoon chopped Parsley
- 1 teaspoon Dijon mustard
- Add all ingredients to a bowl and mix to combine.
- Serve on toast, with cracker, or use for a sandwich.
This mayo free Avocado Tuna Salad recipe was originally published on this website November 6, 2016.