With school back in session I’m sharing a healthy way to prepare tuna salad that is not only absolutely delicious but also super lunch friendly. You can make a big batch of this salad and pack it for lunch or enjoy it as a healthy snack – 3 different ways!
I had no intention of sharing this recipe with you guys as it is so simple and easy but I received such positive feedback on my “tuna boats” lunch when I shared a pic on IG. Plus I had American Tuna peeps reach out to see if I wanted to try their canned tuna. Of course I could not pass on their offer, especially since their tuna is pole caught and has no weird preservatives. Right up my alley 🙂
Here’s a little back story…..I first discovered “mayo free” tuna salad earlier in the summer when I was doing Whole30 and pretty much was searching for a way to prepare tuna without smothering it in ton of mayo. I mean mayo is good and stuff but when you’re eating like a cave person for 30 days, mayo is completely out of the picture. That’s when avocado + lime juice make a delicious alternative. Avocado adds the creamy component to the salad, while the lime juice adds just the right amount of zestiness. It’s so much more healthier and delicious than the traditional salad.
You pretty much start off with mashing the tuna with avocado. Then you add in the cucumber, red onion, cilantro, green onion, and garlic salt. Mix everything together with desired amount of lime juice. I used about 1/2 lime but you can play around with the taste until you have desired amount of zestiness. Season with salt and pepper.
The salad is light (literally), chunky and zesty at the same time. Combination of avocado, lime and cilantro goes so amazing with the canned tuna.
You can serve this salad many different ways but my all time favorite is to stuff the salad into a baby romaine leaf. If you’re feeling a little carby (←is that a word?), you can have the salad between two slices of toasted bread. Add thin layer of mayo, lettuce and tomato to the bread and you have a hearty lunch sandwich. Or if you’re a snacker and not feeling the whole big lunch thing, you can have the salad with crackers.
You can also make a tuna melt, stuff the salad into a tomato or pita bread, top cucumber slices with the salad, add cold cooked quinoa for a heartier meal. I mean the possibilities are endless and you can get creative as you like.
- 2 (5-6oz) cans of solid white albacore tuna in water, drained (I used American Tuna brand)
- 1½ - 2 avocados
- ½ cup diced cucumber
- 2 Tbsp. finely chopped red onion
- ⅓ cup fresh chopped cilantro, packed
- 1 green onion, sliced
- ½ tsp. garlic salt (or garlic powder)
- ½ lime, juiced (or more if desired)
- salt and fresh ground black pepper
- baby romaine leaves
- sandwich bread
- In a medium bowl, flake the drained tuna with a fork. Add avocado to the tuna and mash with a fork, breaking up any large chunks. It should be creamy with some tuna chunks.
- Add cucumber, red onion, cilantro, green onion and garlic salt. Stir together and add lime juice, mixing to combine. Season with salt and fresh black pepper, to taste.
- Chill 20-30 minutes and serve.