Quick Healthy Lunch: Tuna Avocado Salad {Mayo-Free}

By Jessica Sanders
Jun 27, 2012

I love mayonnaise. I know there are a lot of mayo-haters out there, and if you're one of them I apologize for the following: I could literally eat it with a spoon. Not just any mayo - I only like Best Foods full fat mayo or homemade. But it's just so GOOD! Nothing else tastes like that! I will frequently use yogurt in place of mayo for creamy things like tartar sauce and tuna salad, but lately I've been knee-deep in avocados so I decided to try a non-creamy tuna salad without any mayo. And unless I'm making a tuna melt (because you still need mayo for that, in my humble opinion), this is my new preferred way to eat canned tuna. It's fantastically yummy, it's super quick, it's healthy, and it's filling. So if you're looking for a quick, healthy lunch (or dinner), try this tuna avocado salad - try it on a bed of greens, or on a piece of great bread, or even straight outta the bowl.

Tuna Avocado Salad

serves 2

Ingredients:

one 5-oz can olive-oil packed yellowfin tuna, lightly drained (don't drain off all the olive oil, just most of it)
2 tsp freshly squeezed lemon juice
1 avocado, diced
freshly ground black pepper
kosher salt

Instructions:

Add the lightly drained tuna to a bowl, and flake with a fork. Add the lemon juice and avocado, then taste and add salt and pepper to taste.

I served mine on a bed of baby spinach, but feel free to enjoy this however you like. This doesn't store very well because of the avocado (it doesn't go bad, just gets brown), so I'd only make half the can if you're making this for one - just store the rest of the plain tuna in an airtight container until you need it.