Description
A creamy, zesty tuna salad with avocado, celery, and herbs, balanced by citrus and olive oil. Quick to make and perfect for lunch or a snack, this nutrient-dense dish is versatile and satisfying.
Ingredients
Tuna (5-ounce can), packed in olive oil, drained
Avocado, ripe, chopped (1/2)
Celery, minced (1/2 cup)
Red Onion, minced (1/4 cup)
Olive Oil, extra virgin (1 tbsp)
Lemon Juice (2 tsp)
Lemon Zest (1 tsp)
Cilantro or Parsley, chopped (2 tbsp)
Kosher Salt (1/2 tsp)
Black Pepper, to taste
Instructions
Drain and flake the tuna into a medium bowl.
Add the avocado, celery, red onion, olive oil, lemon juice, and zest. Mix gently, mashing the avocado slightly.
Stir in the chopped herbs and season with salt and pepper.
Taste and adjust seasoning as needed.
Serve on toasted bread, crackers, or as a topping for greens.
Notes
Use room-temperature ingredients for even mixing.
Add 1/4 tsp chili flakes for a mild kick.
Toast bread 1-2 minutes for texture contrast.
Substitute paprika for fleur de sel if unavailable.
Avoid over-mashing avocado; maintain chunks for texture.
Use fresh lemon juice for maximum flavor.
Skip red onion only if necessary—its balance is essential.
Start with 1/2 tsp salt; adjust to taste.
- Prep Time: 10
- Category: LUNCH
- Method: Cold Prep
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 220
- Sugar: 1g
- Sodium: 375mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg