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    Avocado Tuna Salad

    Posts: 3,233 Member
    edited November 2024 in Recipes
    Been eating a lot of tuna for lunch these days.. low calorie and high protein. Was getting burned out until I discovered Avocado instead of Mayo and fell in love. Try this out:

    1 Can Chunk White Albacore Tuna in Water (drained) 4oz total (100-120ish calories)
    1/2 Medium Ripe Avocado (get the soft ones, they work best and are creamier) (120ish calories)
    2-3 tbs pickle relish (I use Dave's Signature Spicy Relish 3TBSP) (15-45 calories)
    1 TBSP Finely Chopped red onion (optional) (1-5 calories)
    1 TBSP Chopped Cilantro (like 0 calories.. 1 I guess)
    1/4-1/2 TSP Lowery's Lemon Pepper (0 calories)

    Mash the Avocado first with a fork, mix the rest in. No need for Mayo or added salt. About 300 calories with around 30g Protein. You can do less sodium if you can find low sodium pickle relish, or leave it out all together and/or replace it with something else. I eat it on a couple pieces of toast for lunch 45 calorie Sarah Lee Multi-Grain bread. If you're on a lower calorie diet, make it into two meals, each under 200 cals. The Avocado makes it green-ish which is neat, but it's very very creamy and very tasty.

    ;)






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    Replies

    • Posts: 4,294 Member
      thanks for sharing!
    • Posts: 26 Member
      This sounds really good! Will have to try it!
    • Posts: 1 Member
      Thanks for sharing this recipe! Can't wait to try it!
    • Posts: 767 Member
      I haven't tried it with avocado before, but I do like to use Greek Yogurt in place of mayo in my tuna salad. I will have to give your recipe a try tomorrow, thanks for sharing!
    • Posts: 781 Member
      avocado is also awesome with egg salad instead of mayo
    • Posts: 2 Member
      Yum
    • Posts: 3,233 Member
      allaboutthefood wrote: »
      avocado is also awesome with egg salad instead of mayo

      Now there's an idea. Will have to give that a try!
    • Posts: 772 Member
      I love to mix avocado, tuna, and cottage cheese and sprinkle with greek seasoning. For a change of pace, you can use the packaged crab.
    • Posts: 3,233 Member
      Nice. I'll try that. Got tired of it the old way but purchased more tuna yesterday for next week. I'll try the cottage cheese. What type of Greek seasoning do you use?
    • Posts: 425 Member
      I've heard about mixing tuna with avocado but haven't tried it yet. I have one of the dark-green darlings at home and must give it a try soon... maybe the next time one goes a little too soft on me. The onions and lemon pepper sound sound great.
    • Posts: 4,294 Member
      I made it a few weeks ago. We liked it !!
    • Posts: 3,646 Member
      Omg this sounds delicious. Thank you!
    • Posts: 1 Member
      That sounds delicious! When I go to Walmart next, I'll have to get an avocado! What a great idea of yours!
    • Posts: 408 Member
      Have to try this! Ty
    • Posts: 90 Member
      This sounds good, does it stay green in the fridge ? I have a ton of avocado at home , was just looking what to make out of it. But one medium size avocado is 250 cal and I usually push myself to eat it because I hate when it gets brown
    • Posts: 356 Member
      If you're worried about it turning brown, add a little lemon juice or lime juice (lime would probably be better with the cilantro).

      I'm also a fan of tuna and cannellini beans together. Try this:

      Two small containers of the chunk white tuna
      One can of cannellini beans
      One bulb of green onions, chopped down to the white
      About a tablespoon of lemon juice
      Olive oil to flavor
      Salt and pepper to flavor

      I LOVE that recipe on Triscuits or even just forking it out of the bowl! That recipe makes two servings. It's so easy and SO tasty. I may add avocado to it the next time I make it...
    • Posts: 1 Member
      I am going to try this today! Thanks!
    • Posts: 3,233 Member
      I generally cut one avocado up for lunch, use half in my tuna salad, then eat the other half in/with/aside my dinner for more healthy fats. Eating the 2nd half (wrapped in plastic in the fridge) within a few hours keeps it from going brown. The next day, yes, even with juice it'll start to brown. Sometimes though if I have a half one left and I don't want to eat it for dinner, I'll use it in a small batch of guacamole. I use plain nonfat greek yogurt, the half avacado, some lime juice, cilantro, chop up some tamed jalapenos (find those in jars near the pickles in the store, they aren't as spicy), add those in with cumin, salt and pepper.. etc. Whatever you like. It ends up very low calorie and wrapped immediately with plastic wrap stays fresh until the next day for a snack. I'll find my recipe for it and post it separately when I get the chance. I eat it with celery sticks, carrot sticks, or zucchini or other vegetable slices for a low calorie, high protein, omega-3 filled snack!
    • Posts: 28 Member
      Thanks. Might just have this with spinach for lunches. What a great idea.
    • Posts: 1 Member
      great idea! will def try!
    • Posts: 245 Member
      My last jar of pickle relish has been really sour and didn't fit with the rest of the tuna salad flavors. Today I noticed a jar of capers in the fridge and just for grins, I decided to try them instead of the sour relish. The caper's briny, deeper flavors combined very nicely for a tasty alternative tuna salad :yum:
    • Posts: 3,233 Member
      I'll have to give that a try. I tend to like the sweet/spicy relishes with this combo to kick up the flavor a bit (avocados can be kind of bland at times), but capers do sound like they might improve the flavor. Just watch that they don't hike up the sodium content too much.
    • Posts: 1 Member
      Sounds good
    • Posts: 66 Member
      Thankyou! Yummy!
    This discussion has been closed.

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