A surprising number of people are like, in LOVE with tuna fish salad, apparently. I was more of a PB&J girl growing up but hey, you like what you like.
While many people now try to avoid mayonnaise due to its low health score, sometimes they still just really want some tuna fish salad. Yes, there are many healthier mayo alternatives now, but unfortunately for me and others avoiding eggs, most of them are egg-based.
So, what to use?
The king of all healthy fats, of course: the avocado!
This recipe is simple and totally a go-to of mine for a cheap, quick, and nutritious meal. It's easy to multiply and the flavor only increases if you make it the night before you want it. It's Ditch Your Nutritionist compliant. It's Whole 30® compliant. Not to mention that it helps me reach my goal of eating seafood at least 3 times per week! This was the dish I brought to our most recent "paleo girls night" with the theme of Mediterranean food, and it was a hit. If the ladies approve, then so will you!
5-Minute Tuna Fish Salad
Prep time: 5 minutes Cook time: NONE! Total time: 5 minutes
Yield: 1 serving
- Cut up veggies as indicated in the directions.
- Mix together the veggies, tuna, and spices.
- Add avocado and mash it up while incorporating into the mixture with the rest of the ingredients.
- For extra "tang," add in the Greek twist options! Those are definitely my favorite part to add to this recipe.
One 2.5-oz can wild-caught tuna, drained
5 - 8 cherry tomatoes, cut into halves
1/4 cup red onion, diced
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
Fresh cilantro, to taste
For a Greek twist:
5 - 8 Kalamata olives
1 spoonful capers