Last updated on April 16, 2019 by Liza Hawkins
This avocado tuna salad is creamy and delicious, with just the right amount of salt and tang. It’s perfect eaten on toasted sour dough bread or atop a piece of butter lettuce!
Many of my lunches are leftovers from dinner during the week.
But, sometimes I like a good sandwich—anything from a classic PB&J or B.L.T, to something with a little more flair.
When I was at ALDI recently, I found these great packets of original chunk light tuna in water from Northern Catch® Harvest of the Sea. It’s labeled as dolphin safe, high in protein and low fat.
One pouch is a single serving—it’s easy open and requires no draining.
You could eat the tuna straight out of the pouch, but I thought it could be used in a different way (inspiration derived from the ripe avocados on my counter).
I mixed up the pouch of tuna with some mayonnaise, finely diced green onions, a squirt of lemon and salt and pepper, and then gently folded in bite-sized chunks of avocado.
It went perfectly on top of a piece of toasted sour dough bread—also from ALDI.
I did realize, however, that there was more than enough for two servings once the avocado had been mixed in.
So, share with a buddy, or you’ll have leftovers for the next day!
I used these kitchen tools to make avocado tuna salad:
If this sounds good, be sure to also check out my avocado chicken salad!
This avocado tuna salad is creamy and delicious, with just the right amount of salt and tang.
- 2.5 ounces chunk light tuna in water, drained if needed
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 green onion, finely diced
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 ripe avocado, diced
- Mix the tuna, mayonnaise, lemon juice, green onion, salt and pepper together in a small mixing bowl.
- Fold in the avocado.
- Serve chilled atop toasted sour dough bread or on a piece of butter lettuce.
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