Ingredients
- 1 can tuna, drained (packed in water or olive oil)
- 1 ripe avocado, mashed
- 2 tablespoons lemon juice
- 2 tablespoons red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon fresh cilantro or parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: cherry tomatoes, cucumbers, jalapeños, or a drizzle of olive oil
Instructions
- Mash the ripe avocado in a medium bowl until smooth and creamy.
- Add the drained tuna and gently mix until well combined.
- Stir in the chopped red onion, celery, and herbs.
- Add lemon juice, salt, and pepper. Mix well until everything is evenly coated and seasoned.
- Serve immediately or chill briefly. Enjoy on toast, in lettuce wraps, or on its own.
Notes
- Use extra lemon juice or plastic wrap pressed to the surface to prevent browning.
- Swap in fresh tuna if desired—just chop finely before mixing.
- For added texture and flavor, try cherry tomatoes, cucumber, or jalapeños.
- This recipe is naturally dairy-free and gluten-free.
- Best enjoyed fresh, but can be stored up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg
