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!
- 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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